2,004 flesh recipes

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Light raspberry vinaigrette made with raspberry vinegar and orange juice instead of oil. A fat-free, fruity salad dressing that comes together in 5 minutes with just 4 ingredients.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Grilled summer squash halves brushed with lemon, rosemary, and margarine, then charred over medium-hot coals until tender. A low-calorie, diabetic-friendly side for any cookout.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Horenso hitashi, a classic Japanese blanched spinach side dish dressed in dashi, soy sauce, and sugar with toasted sesame seeds. Clean, simple, and ready in 20 minutes.

Orange breakfast shake blended with fresh OJ, skim milk, vanilla, and a touch of sugar. Light, creamy, and ready in minutes for busy mornings.

Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.

Old-fashioned pickled cherries packed in a simple vinegar brine with sugar and salt. No cooking required, just pack the jars and stash them in a cool spot.

Thick seitan steaks baked until firm, then simmered in a savory tamari broth with kombu and fresh ginger for deep umami flavor. Brushed with sauce and broiled until lightly charred, these vegan steaks have real chew and satisfying meatiness.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.

Homemade cranberry liqueur with just three ingredients: fresh cranberries, sugar, and gin. Steep for two weeks and strain for a ruby-red cordial that keeps indefinitely.