3,411 eater recipes

Jewel-toned cubes of orange, cherry, and lime Jell-O nestled in a creamy lemon-pineapple filling on a buttery graham cracker crust. No baking required, just chill overnight and slice.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Concentrated homemade mint syrup made from 8 cups of fresh mint leaves steeped overnight, then boiled into a thick syrup. Dilute with water or sparkling water for mint drinks.

No-bake summer cake with angel food cake suspended in strawberry gelatin and fruit cocktail, chilled in a fluted mold. A retro dessert that's refreshing and light.

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

If your kids like the fruit gelatin snacks, they'll love these chocolate snacks.

Homemade strawberry lemonade with pureed fresh strawberries, lemon juice, and a splash of club soda for fizz. Bright pink, naturally fruity, and refreshing over ice.

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Stir fried asparagus with mushrooms in a light chicken bouillon sauce thickened with cornstarch. A quick, low-calorie vegetable side dish ready in 20 minutes with bright green, crisp-tender asparagus.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

An easy bread machine loaf with just four pantry staples: yeast, warm water, flour, and a spoonful of sugar. Add everything, press start, and walk away for a soft, lightly sweet homemade bread with no kneading by hand.