6,978 ant recipes

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Homemade poultry and vegetable seasoning blend with marjoram, thyme, basil, sage, and parsley. A versatile all-purpose herb mix you can customize to your own taste.

Confetti chicken and pepper rice with tri-color bell peppers, honey Dijon chicken, and green onions. A colorful one-pot dinner ready in 30 minutes.

Cheese and chicken go hand in hand so why not let your crockpot lend you a hand with this scrumptious recipe.

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

Rose and poppy seed pasta with shell pasta, sweated onion rings, garlic, and fresh rose petals tossed in just before serving. A vegan floral pasta dish that's simple and elegant.

Grilled shrimp, chicken, and pineapple kebabs brushed with a sweet-hot jalapeño baste and lemon juice. A colorful, crowd-pleasing skewer for cookouts and summer grilling.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.

New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.