8,159 fan fan recipes

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.

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.

A simple and delicious Christmas pudding made with dried figs, tapioca and toasted walnuts.

Fudgy sourdough chocolate cake mixed in one bowl with cocoa, cold coffee, and sourdough starter. Rich, dense, and scratch-made with a tang you can't get from a box mix.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

Homemade Chex-style snack mix with shredded wheat, Cheerios, pretzels, and peanuts baked with Worcestershire, dill, and garlic salt. Keeps for 6 weeks.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

Add some kick to your meal with this spice mix that can be used for almost anything!

Bolivian peanut soup (sopa de mani) with roasted peanuts and peanut butter pureed with boiled potatoes into a thick, nutty, velvety broth. Garnished with fresh chives.

Jim's buttermilk bread: a sponge-method white loaf with buttermilk tang, honey, and olive oil. Soft tender crumb, two loaves from one recipe, the kind of bread that makes toast worth waking up for.

Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.