6,769 brain recipes

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Hearty beef and cabbage soup with kidney beans, tomatoes, and angel hair pasta. A budget-stretching one-pot meal that feeds a crowd of 12 with whatever's already in the pantry.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.

Fruity couscous sauteed in butter with rum-soaked raisins, sugar, and chopped nuts, topped with yogurt. A sweet, nutty side dish or light dessert ready in 25 minutes.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

A great summer side dish that has a tantalizing flavor the whole family will enjoy.

A delicious new type of chili that is savory down to the last spoonful.

Another succulent chicken dish that is made with green beans and macadamia nuts.

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Flourless chocolate mocha cake made with bittersweet chocolate, ground espresso beans, and a water bath bake. Crowned with vanilla whipped cream, toasted pecans, and a zig-zag chocolate drizzle.