2,993 brain recipes

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

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.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Green and wax bean salad with celery, dill, slivered almonds, and croutons in a creamy onion dressing. No-cook side dish ready in 10 minutes.

Manila Clams with Black Bean & Ginger Sauce recipe

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Black bean pizza with mashed beans as the sauce, melted Monterey Jack cheese, and fresh avocado on top. A four-ingredient vegetarian pizza ready in under 25 minutes.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.