3,410 eater recipes

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Chocolate cinnamon cake roll filled with Kahlua-spiked cinnamon whipped cream. A light cocoa sponge rolled around a spiced, boozy filling for an elegant dessert.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

Smoked salmon mousse layered with a green spinach stripe, set in a ring mold with cream cheese, sour cream, whipped cream, dill, and a hit of lemon. Elegant make-ahead party appetizer.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Sweet potato bread, a soft, golden yeast loaf enriched with mashed sweet potato and eggs and studded with raisins. The sweet potato keeps the crumb moist and tender. A lightly sweet bread, lovely with butter.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Kona Coast pizza on English muffins with Hawaiian ham and pineapple, hoisin-spiked sauce, water chestnuts, and mozzarella. A quick tropical pizza snack ready in 15 minutes.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.