5,662 eater recipes

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Jello rolls are sweet yeast rolls filled with dry Jello powder, sugar, and pecans, rolled up cinnamon-roll style, and drizzled with a powdered sugar glaze. A colorful, retro treat.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Creamy chocolate punch with melted semi-sweet chocolate, milk, vanilla ice cream, club soda, and whipped cream. A bubbly, kid-friendly party drink that serves 12.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Low-fat lemon chiffon pie with lemon gelatin, fresh lemon juice and zest, and whipped topping in a graham cracker crust. A no-bake dessert with bright citrus flavor and airy texture.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Portobello stir fry: meaty portobello mushrooms, broccoli, tofu, and water chestnuts tossed in a miso-ginger sauce with five-spice. A plant-based Asian weeknight dinner.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.