2,993 brain recipes

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

A stunning layered terrine of baked eggplant, ripe tomato wedges, and buffalo mozzarella set in a light tomato gelatin. Chilled, pressed, and sliced for an elegant appetizer.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

This quick and easy to make salad is tasty and flavorful, the roasted bell peppers, white beans, and feta cheese go very well with the mixed greens, tossed with a very light vinaigrette, which gives the salad a refreshing taste.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.