4,194 fresh recipes

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Tomato basil bacon salad: juicy beefsteak tomatoes piled high with fresh mozzarella, crispy bacon, garlic-toasted bread cubes, and basil oil. A BLT-caprese mashup built for ripe summer tomatoes.

Simple cod chowder simmers Atlantic cod with russet potatoes and onion in whole milk, finished with fresh chives. A clean New England-style classic ready in under an hour.

Pan-simmered fish fillets with fresh tomato, basil, dill, and lemon juice in butter. A light, quick seafood dinner with just 8 ingredients, ready in 25 minutes.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.

Three-ingredient dump cake with any canned or fresh fruit, dry cake mix, and butter for an effortless cobbler-style dessert that bakes into golden magic.

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Orange-onion dressing with fresh orange juice, grated onion, honey, and mustard. A bright citrus vinaigrette that comes together in one jar with a quick shake.