2,993 brain recipes

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

Turkey crunch casserole with leftover turkey, cream of mushroom soup, vegetables, and crispy chow mein noodles on top. A retro one-dish dinner that uses up holiday turkey in 45 minutes.

Key West conch chowder with tender ground conch, potatoes, salt pork, and tomatoes. Hearty Florida-style seafood chowder where potatoes dissolve to naturally thicken the broth.

Make delicious friendship cake with these homemade brandied fruit starter, it's going to impress everyone who has a taste of it.

This is another popular salad from my old country, Ukraine.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Perky Turkey: leftover turkey and rice salad with celery, pimientos, and Dijon mustard dressing, served over lettuce. A no-cook lunch or light dinner ready in 5 minutes.

This cheesy and delicious dish is fun to make and perfect for lunch!

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.