3,410 eater recipes

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Rustic dried tomato soup simmered with garlic, olive oil, basil, oregano, and a touch of ginger. Made entirely from pantry staples, this low-effort soup deepens in flavor the longer it cooks.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Vintage gelatin dessert layered with whipped cream, fresh pineapple, strawberries, and chopped nuts in a light, mousse-like frozen parfait.

Deep-dish apple pie with six cups of cinnamon-spiced sliced apples under a flaky, nutmeg-scented pastry crust brushed with milk and cinnamon sugar. All fruit, no bottom crust.

Savory green beans with mushrooms, basil, and lemon juice cooked entirely in the microwave. A quick, no-fuss vegetable side dish ready in under 20 minutes.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Maple mousse made with real maple syrup, whipped cream, and egg whites for a light, airy dessert. Just six ingredients and no baking required.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

This quick but succulent chicken dish is the perfect dinner to prepare after coming home from a long day at work.

Currant wheels are buttery pastry spirals filled with currants, sultanas, and chopped almonds, then topped with a simple sugar glaze while still hot. A European bakery classic in under an hour.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.