3,058 eater recipes

Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

A warming Korean-inspired broth with ginseng root, garlic shoots, soy sauce, and toasty sesame oil. Just pour boiling water over the seasonings for an earthy, restorative sipping soup ready in 10 minutes.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Budget turkey barbecue sandwiches with a homemade sweet and tangy sauce, sauerkraut, and leftover cooked turkey. An easy, wallet-friendly weeknight dinner on buns.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.

Make your own pops at this Halloween, easy to make, and taste good!

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.