9,195 fan fan recipes

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Broiled venison steaks slathered in a sweet-tangy plum barbecue sauce. Just two ingredients and 25 minutes stand between you and a wild game dinner worth bragging about.

Classic claret cup punch made with red wine, brandy, curacao, frozen lemonade, and grapefruit soda. A refreshing, citrusy wine cocktail for summer parties and gatherings.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

A scrumptious dessert that is perfect thing to warm you and your tastebuds up on that cold winter night.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Frijoles rancheros with pinto beans, crispy bacon, jalapenos, beer, and tomato paste baked until bubbly. A smoky, spicy Mexican-style bean casserole.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

This easy strawberry poke cake gets its fizzy twist from strawberry soda and jello soaked into tender cake, topped with a creamy vanilla pudding whipped frosting. A crowd-pleasing potluck favorite!