10,000 fresh recipes

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Holiday charlotte with ladyfinger-lined mold filled with silky chocolate mousse and crowned with fresh fruit glazed in apple jelly. A showstopper no-bake holiday dessert.

Seared spiced pork strips in a citrusy orange-soy sauce spooned over fluffy couscous and tangy red cabbage. Cumin, coriander, and fresh mint bring bold North African-Asian fusion flavor to your table.

Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.

This is so easy to make you won’t believe it. This is coming from me who could ruin the easiest of recipes.

Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Chilled strawberry dessert soup made with puréed fresh berries, heavy cream, milk, and a splash of crème de cassis. No cooking required. Elegant and refreshing.

Easy asparagus frittata with fresh mushrooms, cottage cheese, and mustard, baked until golden and set. A high-protein, low-effort egg dish for brunch, lunch, or a light dinner.

Andalusian gazpacho with 3 pounds of fresh tomatoes, bread, garlic, olive oil, and white wine vinegar, served ice-cold with a spread of diced vegetable garnishes. No cooking required.

Grilled jumbo shrimp marinated in a chili-lime dressing with lemongrass, fresh mint, and Chinese chili sauce. Just 2 minutes per side for juicy, charred shrimp with big flavor.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Had some broccoli and mushrooms needed to use up, this recipe was a perfect fit. I also slice a carrot and added into the stir-fry, which made the dish look more colorful and inviting...

Creamy cilantro ginger soup pureed smooth with fresh ginger root, garlic, and heavy cream in a chicken broth base. An elegant, silky bowl with bright herbal flavor.

Easy to cook, but also very healthy and tasty with Tofu Spread.