1,128 ant recipes

Grilled peaches stuffed with blueberries, brown sugar, and lemon juice wrapped in foil packets. A simple summer dessert with just 4 ingredients for the grill or oven.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

British-style honey lemon cheesecake with curd cheese, sultanas, and a lattice pastry top baked in a shortcrust flan case. A light, European cheesecake with no refined sugar.

Sweet and spicy grilled chuck steaks brushed with a salsa, ketchup, brown sugar, and Dijon mustard sauce during the last 5 minutes on the coals. A 4-ingredient glaze.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.