7,179 ant recipes

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Chicken and dumplings casserole layered with chicken breasts, onion, celery, carrots, and sage in broth, topped with hand-rolled dumpling balls. One-dish oven dinner.

Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

Fresh apples and raisins are mixed together with a dressing of sour cream, yogurt and balsamic vinegar. It's creamy, refreshing and delicious.

This scrumptious dish satisfies your hunger and also adds excitement and fun to dinner.

Macaroni and cheese souffle bakes corkscrew pasta in a smoky paprika-cayenne cheese sauce enriched with beaten egg yolks for a lighter, puffier version of the comfort classic. A weeknight casserole with soufflé ambitions.

Thick, smoky baked bean soup loaded with sliced hot dogs, carrots, and onions in a tangy vegetable juice broth. Topped with melted cheese. A kid-friendly classic.

Pressure cooker beef stew with chuck, carrots, celery, peas, and leeks in a tomato-Worcestershire broth. Fork-tender beef stew in under 45 minutes total.

Chicken and barley soup with carrots, celery, onion, and thyme simmered in chicken broth. A warming, wholesome one-pot soup with nutty pearl barley.

Peach and raspberry cobbler with fresh fruit bubbling under golden drop biscuits. A two-stage bake that keeps the fruit juicy and the topping flaky and crisp.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Mushroom and barley soup with overnight-soaked pearl barley, butter-sauteed aromatics, and earthy mushrooms simmered in chicken broth. Old-school Eastern European comfort in a bowl.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.