4,194 fresh recipes

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

Sesame spinach salad dressed with walnut oil, sesame oil, and reduced-sodium soy sauce, topped with sliced mushrooms and toasted sesame seeds. A light, nutty Asian-style side.

Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

A creamy and tasty topping that tastes amazing when served over fish.

Green smoothies are a wonderful easy way of increasing your leafy green intake - if you are new to green smoothies, start slowly and over time add more greens. The pineapple in the smoothie contains powerful digestive enzymes, while the spinach is loaded with iron. Coconut water is a wonderful way to quench your thirst while replenishing electrolytes - did you know that it was used by doctors during World War II to do transfusions when donor plasma was not available?

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.

Hand-formed shrimp balls with ginger and garlic, deep-fried until golden and drizzled with a savory celery, oyster sauce, and vodka pan sauce. A showstopping Chinese appetizer.

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

Roast rack of lamb under a crisp mustard-and-herb breadcrumb crust of parsley, rosemary and garlic. An elegant medium-rare centerpiece that looks impressive but comes together simply.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.