2,642 cook cook recipes

Creamy corn and walnut dip with cream cheese, lime juice, cumin, and ground red chili. A no-cook Mexican-inspired party dip with crunch and heat, ready in 10 minutes flat.

Chilled pasta and crab salad tossed with creamy mayo, garlic, and diced onion. Add broccoli, peas, or cauliflower for a loaded cold pasta dish that's perfect for potlucks.

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Fried apples and onions with bacon: Pennsylvania Dutch skillet side of sweet onions, tart apple rings, and brown sugar cooked in bacon fat. Classic breakfast or pork-chop companion from the Amish country.

Stir-fried tofu or beef with onions tosses pressed tofu (or sliced flank steak) in a sherry-soy-ginger marinade, then wok-cooks with caramelized onions and garlic.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water for 30 minutes. Just 5 ingredients, no cooking, and diabetic-friendly. A simple, nutty side dish.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Japanese-inspired rice salad with a wasabi, rice vinegar, and sesame oil dressing. Tossed with crunchy cucumber, red bell pepper, and scallions for a zesty cold side dish.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

Linguine tossed with fresh spring vegetables including asparagus, broccoli, snow peas, mushrooms, and leeks. A light, veggie-packed pasta dish that puts the season's best produce front and center.