6,981 ant recipes

This delicious white pizza is topping with caramelized onion, leafy greens and the mixture of the ricotta and parmesan cheese.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Savory smoked salmon and dill waffles with chopped Nova Scotia salmon, fresh dill, and onion folded into the batter. Topped with cream cheese and scallions or sour cream and salmon caviar for brunch.

A light chicken and broccoli stir fry with Italian herbs and Parmesan instead of soy. Thin-sliced chicken cooks in a flash over crisp broccoli and peppers. A quick, lean 35-minute dinner.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Grilled tuna and roasted pepper sandwiches: meaty grilled tuna layered with sweet roasted peppers, capers, and parsley salad on focaccia. A Mediterranean pan bagnat style picnic sandwich that only gets better after chilling.

Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

Fresh grated zucchini and dills bring the frittata very fresh taste, creamy goat cheese adds the extra creaminess and smooth, excellent breakfast for starting a day!

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

One-pot vegetarian noodles with broccoli, yams, and mushrooms tossed in melted mozzarella, soy sauce, and thyme. Everything cooks in the same pot of water.

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.