2,388 cooked recipes

Vegan no-bake pumpkin cheesecake with a graham cracker crust, silken tofu filling, maple syrup, and almond butter. Set with agar-agar and chilled overnight for a creamy, dairy-free slice.

Parchment-wrapped potato parcels: microwave papillote packets of sliced ham, potato, zucchini, winter squash, and red pepper with lemon and basil. A 15-minute single-serve dinner, no dishes to wash.

A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

This scrumptious side dish is one way to add a variety of herbs to your cooking!

Picnic Baked Beans made from scratch with dried navy beans, molasses, brown sugar, dry mustard, and crumbled bacon. Classic slow-baked New England beans for a crowd - serves 16.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Mediterranean-style casserole layering brown rice, seasoned beef, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce, topped with Parmesan and baked until bubbling.

Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Lighter chocolate oat squares with low-fat yogurt and just 3 tablespoons of butter, topped with a cocoa cream cheese icing. A fudgy, moist bar that satisfies chocolate cravings without the guilt.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Grilled bananas cooked in their peels until caramelized and soft, split open and topped with powdered sugar, sour cream, and toasted coconut. A two-ingredient grill dessert.