4,928 flesh recipes

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

This is one of my favorite recipe, very easy to make, and tastes very well.

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Fresh pear salsa with tomatoes, green pepper, oregano, basil, and a kick of hot sauce. A sweet-savory fruit salsa ready in 20 minutes that pairs with chips, fish, or grilled chicken.

A light, fruity and delicious summer dessert. Creamy and smooth mascarpone and strawberries are a tasty pair, mint adds a hint of refreshing punch.

Portobello Philly cheesesteak sandwich with melty provolone, peppers, and onions on toasted whole-wheat buns. A meatless 25-minute vegetarian take on the Philly classic, built in one skillet.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Cooking potatoes and spinach combination is great.