9,806 fast food recipes

A delicious pasta dish that's perfect for a light lunch or dinner when on the go.

Easy caramel chocolate sticky buns: a four-ingredient hack using refrigerated biscuits stuffed with chocolate kisses and baked over coconut-pecan frosting that turns into instant caramel when inverted.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Nutty bulgur wheat tossed with fresh asparagus, lemon zest, and herbs for a light Mediterranean-inspired side dish. Quick-cooking whole grain that delivers satisfying texture and bright spring flavors.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Delicious Pasta with Fresh Tomato and Fresh Herbs recipe

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Vegan millet soup with cauliflower, mushrooms, carrots, and fresh herbs in a soy milk broth with tamari and nutritional yeast. A creamy, protein-rich plant-based soup ready in 30 minutes.

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Italian sweet-pickled cauliflower (cavolfiore in agrodolce) with blanched florets and onions jarred in a spiced white wine vinegar syrup with mustard seeds, cinnamon, and cloves. Ready in a week, keeps all year.

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.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.