9,806 fan fan recipes

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

Holiday almond wreath cookies piped from a star tip and decorated with red and green candied cherries. Buttery almond shortbread in a festive Christmas-tin shape.

Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond "stems." A whimsical baking project kids will love.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Honey crunch baked apples stuffed with granola, dates, and almonds, drizzled with a honey-butter apple juice sauce. Old-fashioned autumn dessert you can feel good about.

No-bake grandma cookies with chocolate chips, butterscotch chips, peanut butter, and crisp rice cereal. Four ingredients, no oven needed. Crunchy, sweet, and ready after a quick chill.

Rice cereal trail mix with crispy rice chocolate bars, banana chips, roasted peanuts, chocolate candies, and raisins. A no-cook, kid-friendly snack mix that stores well in an airtight container.

No-bake peanut butter chocolate breakfast bar loaded with crisp rice cereal and raisins. Ready in 10 minutes, frozen for a grab-and-go morning treat that keeps you fueled.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Indian-spiced tofu paneer simmered in a garam masala tomato sauce with green peas. Includes a recipe for homemade garam masala. Serve over brown rice with chutney for a vegan feast.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.