3,956 fibre recipes

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

French prune and almond tart with tea-soaked prunes nestled beneath a silky frangipane filling of ground almonds, egg, sugar, cream, and a splash of eau-de-vie. Finished with powdered sugar.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

White chocolate ricotta-filled cookies: crisp baked wonton skins sandwich a white chocolate, ricotta, and orange zest filling, with toasted hazelnuts and dark chocolate baked into the shell. A fusion dessert with serious restaurant flair.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Glazed honey spice cookies with cinnamon, cloves, mace, and allspice, finished with a thin vanilla sugar glaze. Old-world cookies that bake up firm, keep beautifully, and taste better the day after baking.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Grandma Riel's apple pie heaps tart Granny Smiths over a flour-and-sugar bottom layer, then dots with butter under a sugar-crackled crust. A heritage double-crust pie that bakes thick and never weeps.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Strawberries Elegante pairs ripe sliced strawberries with orange liqueur and a silky brown-sugar cream cheese sauce. A 10-minute no-cook dessert that tastes like more work.

Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.