3,148 fresh recipes

Linguine tossed with fresh spring vegetables including asparagus, broccoli, snow peas, mushrooms, and leeks. A light, veggie-packed pasta dish that puts the season's best produce front and center.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.

Mild, sweet chicken curry stir-fry with fresh apples, yogurt, and warm spices ready in 30 minutes. A kid-friendly weeknight dinner that's endlessly customizable with your favorite toppings.

Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.

Hearty ground beef and spaghetti casserole loaded with red beans, fresh tomatoes, jalapeños, and cilantro, baked bubbly with melted cheese on top. Feeds a crowd in about an hour.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

Broiled tomato halves stuffed with mashed avocado, melted Swiss cheese, and fresh basil. A spooky-themed Halloween appetizer for kids that's ready in 20 minutes with just 5 ingredients.

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Chicken breasts simmered in apple juice with fresh pears and tossed with herb stuffing mix, all in one skillet. A cozy 4-ingredient fall dinner in just 35 minutes.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Pasta cooked in vegetable broth instead of water, then tossed with diced kalamata olives, olive oil, and fresh parsley. A five-ingredient vegetarian dish with built-in savory flavor.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.