3,410 eater recipes

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Single-serving sugar-free berry pie with mixed berries (blueberries, raspberries, strawberries) under a graham cracker crumb topping. Bakes in a 6-ounce custard cup or zaps in the microwave for a portion-controlled treat.

Cream filbert cookies with a whole hazelnut hidden inside each shortbread ball, glazed in vanilla icing and rolled in sugar. Vintage Pacific Northwest holiday cookie with a sweet crackly finish.

Lite 'n easy crustless pumpkin pie sets pumpkin puree with skim evaporated milk, gelatin, and brown sugar substitute. No crust, no oven, no eggs. A 7-ingredient dessert friendly to weight watchers and diabetics.

Wolfberries are some of the most nutritionally dense superfoods on earth and have been used for thousands of years in Chinese and Tibetan medicine. They contain all the essential amino acids, making them complete proteins. They also have very high concentrations of vitamin C and 21 trace minerals necessary for health.

Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.

A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Syrian noodles with lentils is a hearty one-pot vegetarian stew of cumin and coriander-spiced lentils simmered until tender, then finished with broken vermicelli. High-fiber comfort food that feeds six for pennies.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.