547 cube recipes

Iced coffee cream with spiced coffee, brown sugar, vanilla ice cream, and whipping cream. Flavored with cinnamon and mixed spice, topped with cocoa powder and grated chocolate.

Hearty vegetable soup with rice, tomatoes, carrots, celery, and a splash of hot sauce simmered in chicken broth. A comforting one-pot soup ready in about an hour from scratch.

Southern Hoppin' John soup with black-eyed peas, ham, rice, collard greens, and a kick of crushed red pepper. A hearty, soul food classic simmered low and slow for deep, smoky flavor.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

My take on this classic Italian belly warming soup.

Flank steak marinated overnight in soy sauce, dry sherry, and garlic, stir-fried with green peppers and fresh tomato wedges in a glossy cornstarch sauce. Serve over steaming rice for a satisfying Chinese-style dinner.

Slow cooker flank steak teriyaki with pineapple, soy sauce, ginger, and sherry, cooked right on top of rice in the Crock-Pot. A complete one-pot teriyaki dinner with zero babysitting.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.

Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you're ready. Feeds a crowd.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!