6,769 brain recipes

Ghost cookies made by dipping butter cookies in white almond bark with black jelly bean eyes. A no-bake Halloween treat kids can help make in under 30 minutes.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

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.

Mom's baked beans dump canned pork and beans together with ham chunks, ketchup, mustard, brown sugar, liquid smoke, and pearl onions, then bake until thick. Easy potluck side from a no-fuss family recipe.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

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.

Potée Auvergnate is the rustic French farmhouse stew of cabbage, beans, potatoes, and three kinds of pork (bacon, sausage, smoked chops) slow-braised together in one pot. Hearty mountain cooking from central France.

A scrumptious salad made with black beans, corn and jalapeno peppers that's perfect for the winter.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Vegetarian bulgur chili with kidney beans, mushrooms, and tomatoes. Bulgur wheat absorbs the spiced broth and adds a meaty chew without any meat. Ready in 50 minutes.

Fava Beans, Shrimp & Savory with Orecchiette Pasta recipe

Pinto bean and scallion veggie burgers bound with egg whites and breadcrumbs, sharpened with rice vinegar and Italian herbs. Freeze-ahead friendly, baked instead of fried, and naturally low-fat.