7,862 fibre recipes

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Three-ingredient New England cranberry sauce with fresh cranberries, sugar, and water. Homemade cranberry sauce that thickens as it cools, ready in under 30 minutes.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Pickled pumpkin balls scoop fresh pumpkin flesh into pretty spheres and simmer them in spiced cider vinegar syrup with cinnamon, cloves, allspice, and lemon peel. A retro relish for fall meats.

Fresh mango halves dusted with powdered sugar sear face-down in a hot skillet until golden and caramelized for a 5-minute dessert that's elegant over ice cream.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.