3,811 card low recipes

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

Coconut macaroons fit for the President of the United States.

Cute and colorful finger food perfect for hor'derves. Juicy little pop in the mouth treats. Cherry tomatoes stuffed with guacamole and topped with with bacon bits.

Quick, easy and tasty. Fresh lemon zest and juice add lots of refreshness, a few garlic cloves give the fragrance, and the toasted almonds bring some nutty taste and another layer of the crunch texture. Serve it with any main course.

Tom Yum Goong brings tangy lime, fragrant lemongrass, and plump shrimp together in a fiery Thai hot and sour soup that's ready in just 30 minutes. The ultimate comfort bowl for spice lovers.

Instead of a rich butter cookies, make some macaroon made of egg whites, coconut, pecans and chocolate. They are so chocolaty and delicious, a little bit crunchy at the inside and slightly chewy on the outside. Perfect sweet treats at holidays.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor. Perhaps a bit much on the vinegar, would be good with plain white rice to balance things out.

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Light, fluffy and delicious cookies are great treats at any occasion.

If you love anything chocolate you will adore this simple recipe that makes treats that are simply decadent.

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Shrimp Cocktail with Fresh Avocado and Mango Salsa

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.