2,768 fresh recipes

Easy new potato salad with skin-on baby potatoes folded into creamy dill dressing and fresh green onions. Make it the day ahead so the flavors mingle and the spuds drink in the herbs.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

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.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

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.

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.

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.

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.