1,882 back recipes

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.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

The perfect new dish to make in your crockpot! It will add a succulent aroma to your kitchen and also feed your hunger.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Vietnamese-style beef and French fries with thin-sliced sirloin in a savory fish sauce glaze, served over crispy matchstick potatoes. A sizzling 20-minute stir-fry that earns its 5-star rating.

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Linsensuppe mit Frankfurter brings together tender lentils, smoky bacon, and sliced franks in a hearty German soup thickened with a browned flour roux and a splash of vinegar.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.