4,279 block recipes

Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.

Roasted pepper salad with multicolored bell peppers in a balsamic vinaigrette spiked with anchovy paste, Dijon mustard, and shallots. A make-ahead antipasto that improves overnight.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Breaded paprika pork tenderloin sandwiches pounded thin, pan-fried crispy, and served on onion rolls. A homemade take on the Midwest pork tenderloin sandwich with a golden, crunchy crust.

Two-potato gratin layers thin slices of sweet potatoes and new potatoes with minced onion and skim milk for a lighter take on classic scalloped potatoes. Naturally low-fat side dish.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Shredded cabbage and onion baked in a tangy sour cream sauce with caraway seeds, mustard, and a generous dusting of paprika. A comforting Eastern European-style side dish ready in under an hour.

Ketjap manis, the Indonesian sweet soy sauce that flavors nasi goreng, satay, and bami goreng. Homemade syrup of dark brown sugar, soy, molasses, galangal, and coriander cooks in 20 minutes and keeps for months.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Turkey and cheese sandwich on whole grain bread stacked with avocado, smoked Monterey Jack, alfalfa sprouts, radishes, and tomato, dressed lightly with olive oil and white wine vinegar.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.