4,928 flesh recipes

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.

Iced blackberry yogurt swirls seedless blackberry puree with honey, brown sugar, banana, plain yogurt, and a beaten egg white into a light frozen dessert. A no-churn frozen yogurt for hot afternoons.

Minted tomato saute with cherry tomatoes quickly seared in olive oil and tossed with fresh mint. A 10-minute, three-ingredient low-calorie side dish that bursts with bright summer flavor.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Sorbet Caribe blends frozen bananas with fresh and frozen pineapple juice and shredded coconut into a creamy tropical sorbet. No sugar added, no ice cream maker needed.

Concentrated homemade mint syrup made from 8 cups of fresh mint leaves steeped overnight, then boiled into a thick syrup. Dilute with water or sparkling water for mint drinks.

Basil and garlic focaccia with fresh herbs in the dough and sauteed onions on top. A food-processor Italian flatbread with dimpled olive oil pockets and a crisp golden bottom.

No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.

Pesto stuffed mushrooms filled with basil pesto, Italian bread crumbs, and horseradish. Serve hot from the oven or cold with pimento for a versatile party appetizer.