2,939 ant recipes

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

Cheese and chili soup with 10 cloves of garlic, fresh tomatoes, sharp cheddar, mozzarella, and salsa stirred in at the end. Thick, cheesy, and loaded with flavor.

A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.

Russian-inspired pumpkin and rice skillet with dried apricots for natural sweetness. A savory-sweet vegetarian side dish cooked in one pan with just seven ingredients.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it's creamy but not too rich. Serve it with some crunchy croutons.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Hearty fava bean soup with tomatoes, carrots, potatoes, and a kick of chili and cumin. A warming, plant-based bowl loaded with protein and spice. Vegan friendly.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.

Mini cocktail quiches in pastry cups with ham, tuna, Swiss cheese, and a creamy egg-mayonnaise filling. The retro hors d'oeuvre that disappears off the platter at every party.