3,356 andre recipes

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

Hot Grape Nuts cereal microwaved with skim milk for a warm, crunchy breakfast in under a minute. Customize the texture from big crunch to soft with fresh fruit or honey on top.

Sweet and spicy onion glaze from just three pantry ingredients: apricot preserves, onion soup mix, and zesty dressing. A no-cook brush-on glaze for chicken, ribs, kabobs, burgers, and franks.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Basic spaghetti sauce simmers tomato sauce with sauteed onions, garlic, green pepper, basil, and oregano in under 30 minutes. A pantry-staple weeknight base for pasta or pizza.

Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.

Homemade grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Homemade breakfast sausage patties made with ground turkey, sage, thyme, and rosemary. A leaner, lower-fat take on classic pork breakfast sausage, ready in 25 minutes.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

Tangy brown lentil soup brightened with vinegar and fragrant with coriander and garlic. Vegan, budget-friendly, and on the table in under an hour. A Middle Eastern kitchen staple.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.