4,367 black recipes

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Boasting 3 kinds of beans and rich, authentic south-of-the- border flavor, this meatless chili makes a satisfying light main dish year 'round and a super side dish for favorite grill-top fare, as well.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Orange molasses cookies, soft and puffy with cracked tops, spiced with ginger, cinnamon, cloves, and a hit of black pepper, then rolled in orange sugar. Whole wheat flour and oats make them a wholesome holiday bake.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Flank steak and greens braised with a Cajun-leaning spice blend, browned flour roux, and a quart of mixed greens. The Louisiana-style one-pot beef-and-rice dinner with deep, smoky depth.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Hearty Southwest bread machine loaf packed with black beans, corn, Anaheim chiles, sundried tomatoes, cilantro, and a bold hit of garlic. Whole wheat and cornmeal give it rustic texture.

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.