667 cut recipes

No-bake peanut butter Nanaimo bars with a chocolate coconut crumb base, creamy peanut butter custard filling, and glossy semisweet chocolate topping. A Canadian classic with a twist.

These scrumptious snacks are perfect for a light breakfast or for the kids lunchbags.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Pour la France's Fudge Caramel Cake - Express recipe

Use your seasonal apples to make this deliciously moist coffee cake. Great with a cup of coffee at breakfast or a snack with some tea in the afternoon.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that's vegetarian and ready in 30 minutes.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Lebanese Baklawa Be'Aj features phyllo squares shaped into lily petals around an egg-white walnut and almond filling, soaked in rose water and orange blossom syrup. A showstopper pastry for special occasions.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.