4,180 back recipes

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Peppery arugula leaves frame a mound of juicy tomato wedges tossed in a tangy mustard vinaigrette for a simple, elegant salad ready in minutes.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.

Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Plump oysters wrapped in crispy bacon, seasoned with paprika and parsley, then baked until the bacon crisps for a classic British appetizer.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.