3,648 cook cook recipes

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

A clever diet quiche with a fiber-rich bran-egg crust and a silky blended tofu filling loaded with asparagus, mushrooms, and onion. Low-calorie, low-fat, and high in protein. No pastry dough needed.

Turn leftover pasta, rice, meat, and vegetables into a bubbling casserole with a quick homemade white sauce. The ultimate fridge-clearing dinner, ready in an hour.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Looking for a side dish thats quick and easy to make? Try this scrumptious recipe that will be your family's favorite!

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Easy chicken broccoli casserole with Rice-a-Roni, creamy chicken soup, and melted cheddar. A hint of curry powder gives this cozy weeknight bake a warm, unexpected twist.