2,042 block recipes

Lemony radish salad with 4 cups of thinly sliced radishes in a lemon-soy dressing with chives and parsley. A peppery, crunchy side that chills beautifully.

Firm tofu cubes sauteed with crushed garlic, onion, and green pepper in a chunky tomato sauce over whole wheat spaghetti. A filling plant-based dinner ready in 30 minutes.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

This is a very great recipe, it has all kinds of nutrition that our body needs. Try to be healthy way!

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Easy appetizer, and tastes very well too. Everyone loves it.

Smoked duck breasts crisp skin-side down in a hot skillet, then get glazed with raspberry vinaigrette spiked with hot sauce, honey, and fresh raspberries for an elegant 15-minute dinner.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

Lightly floured fish cubes sautéed with mushrooms, garlic, cherry tomatoes, and curry powder, deglazed with white wine and served over rice. A quick dinner for two in 30 minutes.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

A fragrant homemade Chinese ten-spice blend with toasted star anise, Szechuan peppercorns, fennel, coriander, and cumin. Toast, grind, and store for marinades, stir-fries, sauces, and meat rubs.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.