2,939 ant recipes

A cookies and cream layer cake made with white cake mix and crushed Oreos folded right into the batter. Easy enough for beginners, impressive enough for birthdays.

Hearty low-fat cabbage soup simmered with beets, turnip, carrots, potato, raisins, and tomatoes in a tangy sweet-and-sour broth. A one-pot vegetable stew ready in an hour.

A spicy, yet delicious dish that is perfect for a light lunch or hearty dinner.

Vegan mac and cheese with butternut squash, tahini, miso, nutritional yeast, and mustard blended into a creamy dairy-free sauce, baked with breadcrumbs. Plant-based comfort food.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

Cucumber and mint salsa with walnut oil, lemon juice, and fresh mint. Salted and drained cucumber keeps this salsa crisp and concentrated. A refreshing no-cook condiment for grilled fish, lamb, or flatbreads.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Wholesome muffins packed with brown rice, dried apricots, raisins, prunes, and walnuts, sweetened with maple syrup for a nutritious breakfast.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Homemade Nuts and Bolts party mix with almonds, three cereals, pretzels, and cheese crackers baked in a Worcestershire-bacon dripping sauce. Makes 5 quarts for a crowd.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.