2,389 cooked recipes

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Instead of ordering pizza, why not make your own with this simple and delicious recipe.

Elegant stuffed pumpkin filled with brown rice, whole wheat breadcrumbs, tart apples, chestnuts, and herbs, then baked whole until fork-tender. A stunning vegetarian Thanksgiving centerpiece.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

A loaded spinach and romaine salad with fresh mozzarella, cherry tomatoes, cucumber, and finely chopped crispy bacon, dressed simply in olive oil and red wine vinegar. Big, fresh, and crowd-friendly.

Another salad substitute that's both scrumptious and entertaining for dinner with family or friends.

Southern cornbread dressing done right: make-ahead cornbread and homemade turkey giblet broth prepped the night before for Thanksgiving day assembly with rice, mushrooms, pecans, and fresh herbs.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.