4,082 back recipes

Greek onion soup with yogurt, potato, garlic, marjoram, and bay leaves simmered in stock. A creamy, tangy vegetarian soup ready in 30 minutes that's lighter than classic French onion.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Glazed beets in a sweet orange sauce with brown sugar, ginger, golden raisins, and orange zest. A quick side dish that turns canned beets into something special.

Old-fashioned tomato soup salad dressing with tangy vinegar, dry mustard, and paprika. This vintage no-cook recipe whips up in 15 minutes and tastes like a Southern church potluck in a jar.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Why preheat the oven when you can cook this hearty casserole in your crockpot while you're away.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.