4,166 cow cow recipes

Chocolate peanut butter frosting made with cocoa powder, peanut butter, vanilla, and powdered sugar. A no-cook, no-butter frosting with rich chocolate-peanut flavor.

Thai-style stir-fried spinach with crushed garlic, soy bean paste, dried red chilies, and tomato wedges. A bold, savory side dish that comes together in the wok in under 5 minutes.

Double-crust pear pie with apple pie spice, brown sugar, and vanilla, brushed with a milk glaze and baked using a high-then-low oven method for a flaky, golden crust.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Rajma recipe with red kidney beans simmered in a spiced onion, tomato, and ginger masala with turmeric and garam masala. A hearty North Indian comfort dish, stovetop or pressure cooker.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.