1,847 ant recipes

Fennel, orange, and caper salad with fresh dill and a blended orange-Dijon vinaigrette. A crisp, no-cook Mediterranean salad ready in 20 minutes.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

Chicken with a hint of lemon and basil that goes hand in hand with the summer weather.

Szechuan hot and sour shrimp stir-fried with garlic, ginger, and chili, then tossed with celery and bamboo shoots in a tangy wok sauce. Fast, fiery weeknight dinner.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.

After cooking this trout and asparagus, my husband and kids all enjoyed it very much, will try again!Awesome!

Rustic Italian chicken and vegetable soup with zucchini, carrots, and diced tomatoes simmered in light chicken broth. One Dutch oven, under an hour, with a handful of grated Parmesan on top for a nutty finish.

Very nice salad, everytime let all of my family satisfied and happy, healthy and tasty.

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

A dressing for salads made with wasabi and Australian Native Wild Rosella.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.