4,180 back recipes

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Double cheese mac and cheese using cheese tortellini in a creamy processed cheese sauce. Cheese-stuffed pasta in cheese sauce means maximum cheese in every bite.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

A fresh and tasty combination of salty, juicy and sweet perfect for a hot day, especially served in the watermelon shell.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Nothing is more satisfying than a piece of grilled juicy steak. The herb mustard goes deliciously well with the steak.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

Smoky baba ghanoush gets its deep, fire-kissed flavor from whole eggplants charred over medium-hot coals. Blended with tahini, garlic, lemon, and a touch of sugar for balance. A creamy Middle Eastern dip that puts hummus on notice.

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.

Homemade raw banana chips, thin slices of green banana fried crisp in coconut oil and tossed with salt, black pepper, and chili. A savory, spicy South Asian snack that beats the store-bought bag.

A quick steam keeps the brussel sprout green and fresh. Browned butter develops a nutty rich flavor. Toss them together with some toasted almonds and simple seasonings and they create a winning recipe that will make you wonder why you didn't like brussel sprouts when you were a kid.

Velvety creamy tomato onion soup made with pureed fresh tomatoes, sauteed onions, basil, and silken tofu for a dairy-free, high-fiber bowl. A comforting homemade tomato soup that simmers in under 45 minutes with a silky, rich finish.

Make your own original french fried onions. You'll never use those inedible canned french fried onions again.

Creepy crawly Halloween chocolate spider cupcakes that are easy to make and a thrill to eat.