2,292 dried recipes

These cute and fresh baby peppers are stuffed with a mixture of ricotta cheese, toasted walnuts, sun-dried tomatoes, basil pesto and black olives. Roast them in the oven, they come out cheesy, oozy and absolutely tasty. Serve these cute yet yummy peppers as an appetizer that everyone will love and enjoy.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Bell peppers and sausages are cooked in a tasty tomato sauce, then served over a bed of warm penne. An ideal meal for a busy week night.

Three onion dip variations using dry soup mix and sour cream: spinach onion, cheddar onion with pimentos, and Indian curry onion with peanuts and yogurt.

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.