4,929 flesh recipes

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.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

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.

South Indian green pepper curry with ground coconut, poppy seeds, turmeric, and coriander. A simple vegetarian curry with a fragrant masala paste and fresh cilantro.

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.

Malinnik is a chilled Russian raspberry soup blended with claret wine and sugar, lifted with a fizz of soda water, and finished with a dollop of sour cream. A bright, boozy summer dessert soup.

Three-ingredient pizza topping: tangy crumbled goat cheese and walnut-oil-tossed walnuts scattered over your favorite pizza. Bake and finish. Bistro flavors with almost no work.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

Pork stir-fry with green beans and mushrooms cooks quick in a wok with soy sauce and a cornstarch gravy. Tender shredded pork, snapping green beans, meaty mushrooms. A 30-minute Chinese-American weeknight dinner from one pan.

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.