4,082 back recipes

This 30-minute Aloo Gobi brings tender potatoes and cauliflower together in a fragrant masala of onion, garlic, ginger, and tomatoes with turmeric and garam masala. A quick vegetarian Indian classic for busy weeknights.

Spooky Halloween spider cake shaped from two round layers with black frosting, licorice legs, and gumball eyes. A fun green gelatin surprise hides inside the body.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Creamy vegan walnut sauce blended from toasted flour, raw walnuts, lemon, and garlic. A protein-rich dairy-free gravy that turns simple grains, potatoes, or roasted vegetables into a complete meal.

Wilted greens with a hot bacon vinaigrette, mustard, and horseradish, cooked in the microwave. A tangy, warm salad side dish ready in under 10 minutes.

Fresh vegetable relish with celery, tomatoes, green pepper, and lettuce in a sweet vinegar-ketchup dressing. A no-cook condiment ready in 10 minutes.

Homemade pizza with bread machine dough, pizza sauce, and mozzarella. A simple yeast dough made in the bread machine, then rolled and baked at high heat for a crispy crust.

Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.

Vegan Hoppin' John salad with black-eyed peas, brown rice, spinach, and a simple vinegar dressing. A cold, plant-based twist on the Southern New Year's classic.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Hot turkey sandwich melts loaded with cheddar, mustard, and dill pickles, baked under foil until gooey. Just 5 minutes prep and a brilliant way to use leftover turkey.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Caribbean rice and black bean casserole: stewed tomatoes, oregano, turmeric, and garlic simmered with instant brown rice and black beans. One-pot vegetarian dinner in 30 minutes.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.