85 first recipes

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Homemade baby food blending cooked chicken, brown rice, ripe peach, and a sprinkle of wheat germ for a nutrient-rich first-foods meal. Quick to make and gentler on small tummies than store-bought.

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

Baked spinach balls with herb stuffing mix, parmesan, eggs, and butter. Crispy outside, tender herby inside, freezer-friendly party appetizer that always disappears first.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

Baked bananas layered with cinnamon cream cheese and heavy cream, sauteed in butter first for caramelized edges. A warm, creamy banana dessert with just 6 ingredients.

Avocado banana baby food mashes equal parts ripe avocado and banana into a smooth, naturally creamy first food for babies. Two ingredients, no cooking, packed with healthy fats and potassium for growing little ones.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.