304 cut recipes

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Shredded Spam and sharp cheddar rolled into a zesty cheeseball with horseradish, Worcestershire, and chili powder, then coated in crunchy chopped nuts. A retro appetizer that keeps the cracker crowd coming back.

Try these moist cookies that are simple and easy to make when in a hurry!

This rich, chocolate snack is a tasty treat that everyone will enjoy. Just make sure to make enough!

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.

English muffin with ham, tomato, and basil pesto baked under a garlic cream cheese topping. An open-face brunch bite with crisped edges and a fresh homemade pesto drizzle.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Ground pork peanut butter cookies made with lard, browned pork, cinnamon, and orange zest. A savory-sweet heritage cookie recipe unlike anything in your cookie jar.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.