2,109 cooked recipes

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

A whole banana tucked into a hot dog bun with peanut butter and jelly. This 10-minute no-cook snack is a kid-friendly grab-and-go breakfast or lunchbox win.

Hungarian potatoes simmer eggplant, red bell pepper, mushrooms, and tender potatoes in a paprika-spiked tomato sauce. A hearty meatless one-pot main with deep, smoky-sweet flavor.

Homemade dried apple jelly made with just four ingredients and no added pectin. Boil dried apple slices into a concentrated juice, sweeten with sugar and lemon, then cook to a gorgeous, spreadable set.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.