3,411 eater recipes

Lemon poppy seed bundt cake made from a box cake mix and instant lemon pudding for extra moisture. A semi-homemade shortcut that bakes up incredibly moist with poppy seed crunch throughout.

A fizzy, non-alcoholic fall punch blending cranberry, apple, and orange juices with sparkling club soda. Garnished with orange slices and fresh cranberries. Low calorie and festive.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Vegan cashew whipped cream made with raw cashews, sunflower oil, maple syrup, and vanilla. A rich, dairy-free topping for desserts, fruit, and baked goods.

Oil-free curried vegetables cooked in a non-stick pot with apple juice, curry powder, onions, and garlic. A quick vegan weeknight side dish ready in 20 minutes.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

If you are losing weight or you want to eat some healthy food, you can try this slaw, easy to make, taste good!

Very light and tasty recipe, a very good breakfast.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

A nice simple Chicken Salad recipe reminiscent of a chicken caesar salad.

A comforting dessert that fits perfectly alongside pumpkin pie. Homemade dumplings perched in rich and thick maple syrup.

Copycat White Castle sliders made with beef broth-spiked patties, steamed onions, pickles, and mustard on trimmed hot dog buns. Tastes just like the real thing.

Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.

Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.

Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.