4,180 block recipes

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Savor easy authentic Filipino Chicken Adobo: tender soy-vinegar braised chicken with garlic and bay leaf. Perfect beginner-friendly dinner recipe for gluten-free meals or quick family weeknights using simple pantry staples.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Turkey pumpkin chili with great northern beans, kidney beans, crushed tomatoes, and canned pumpkin. A lean, high-fiber fall chili loaded with cumin, oregano, and chili powder.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.