9,195 fan fan recipes

Easy, spicy-hot cold noodles for summer -- This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Mounds of Bugs are no-bake Halloween treats made from Mounds candy bars with licorice legs, Reese's Pieces eyes, and chocolate sprinkle spots. A fun candy craft kids love to make.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.