9,806 fibre recipes

Falafel in pita pockets: cumin and coriander-spiced chickpea patties stuffed into warm pita bread. A Middle Eastern street food staple made quickly at home.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Southern hush puppies with creamed corn, chopped onions, and cornmeal batter. Drop by spoonfuls into hot oil, fry until golden for moist, slightly sweet cornbread fritters.

This is a great appetizer, nice mushroom and sage, they are savory.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Easy to prepare, and this German potato salad is very flavorful and tasty. Make it a day ahead, let it marinate in the refrigerator overnight, it tastes even better next day.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Bulgur wheat pilaf with dried figs, orange juice, sherry, and toasted sesame seeds. A nutty, fruity grain side dish with California flair.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Pinto bean fudge blends strained beans with chocolate chips, marshmallows, and nuts for a surprisingly creamy candy. No one will guess the secret ingredient.