2,772 andre recipes

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

A useful dry rub to add flavor to all kinds of poultry.

Low-sodium pasta sauce simmered with tomato puree, white wine, garlic, shallots, and a pinch of nutmeg. A fresh, herb-bright marinara for weeknight pasta without the salt.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Cactus pear breakfast shake with prickly pear puree, banana, honey, and milk blended with ice. A vibrant magenta smoothie with a sweet, melon-like tropical flavor.

Persian peaches recipe with sliced ripe peaches macerated in orange juice and honey, then brightened with finely chopped crystallized ginger for a chilled summer dessert.

This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that's ready to chill and thrill.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Fresh cranberry salsa with jalapenos, mint, lime juice, and ginger. A tart, spicy no-cook condiment that needs 24 hours to chill and keeps for up to 4 days.

Homemade blueberry liqueur infuses crushed berries in vodka with lemon peel and clove for a deep ruby-purple cordial. A long, slow steep delivers a gift-worthy fruit liqueur.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.