2,510 broad recipes

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

Mushroom strata with layered bread, sauteed mushrooms, peppers, and a cream-of-mushroom-cheese top. Make-ahead brunch casserole that bakes up tender, savory, and sliceable.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Vegan leek and kasha pie: Eastern European-inspired casserole with toasted buckwheat groats, sauteed leeks, and a tofu-bechamel topping crisped under bread crumbs.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.