1,104 broad recipes

Classic Boston baked beans slow-cooked for 8 hours with molasses, brown sugar, dry mustard, and a kick of cayenne. Crusty on top, creamy underneath. The real deal.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Crispy Sicilian flatbread topped with sauteed mushrooms, sun-dried tomatoes, fresh herbs, and Parmesan. Uses store-bought pizza dough for a 30-minute appetizer or snack.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

Chinese BBQ pork buns (cha siu bao): pillowy steamed white buns stuffed with diced char siu in a glossy oyster-hoisin-soy glaze. Classic Cantonese dim sum at home.

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

My version of easy cinnamon rolls that used a box of cake mix.

Nothing else can be better than it, big hit and a worthy keeper!

Fat-free apple muffins made with applesauce, diced apples, and grated carrots. Cinnamon and cloves add warmth while artificial sweetener keeps them low-calorie. Perfect for guilt-free breakfasts.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.