1,882 back recipes

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Chunky beef chuck and Spanish chorizo simmered for 3 hours in a bold, beer-laced chili with plum tomatoes, cumin, and Mexican oregano. No beans in the pot. This is Texas chili done right.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

A succulent crockpot dish made with potatoes, green bell peppers, spaghetti sauce and dried basil.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.

Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Everyone loves a savory stew, so try this simple recipe that uses carrots, potatoes, apple cider and succulent pork.

Yam chili with smashed canned yams, dried beans, tomato puree, barbecue sauce, chili powder, and cinnamon. A hearty vegetarian chili with natural sweetness from the yams.

Spicy black beans and tomatoes simmer into a quick vegan skillet dinner. Garlic, the kick of red pepper flakes and fresh cilantro over rice, ready in about 15 minutes and naturally low-fat.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Try making this hearty soup in your crockpot by following this simple recipe you will love!

No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.

Broccoli and sweet potato soup with a creamy yam puree base, sauteed garlic, celery, and a hint of allspice. Topped with fresh watercress and just as good served chilled.