1,936 ant recipes

Steamed shrimp cooked shell-on in a spiced broth with celery, peppers, scallion, and a kick of cayenne. Serve the peel-and-eat shrimp with the cooking liquid for dunking garlic bread. Messy, casual, and fun.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

This super carrot raisin salad is very good for dinner, very light and tasty, but you had better finish it at one meal, don't let it overnight, will be not fresh.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.