8,159 fibre recipes

Sweet hamburger relish stirs together bottled chili sauce, sweet pickle relish, cayenne, and a pinch of cinnamon for a homemade burger condiment. No cooking, no canning, ready in five minutes.

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

A very easy dinner using hot dogs as the main ingredient.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Homemade cranberries jelly, not much time, goes well!

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Traditional German kale and potato soup (Grünkohlsuppe) with garlic sausage. A hearty winter peasant soup of mashed potato broth, shredded kale, and smoky sausage rounds.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.