3,148 fresh recipes

Grandma's strawberry freezer jam with mashed berries, sugar, and pectin. A no-cook style jam with bright fresh-fruit flavor that traditional cooked jams can't match.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

Cranberry muffins with chopped fresh cranberries pre-tossed in sugar before folding into the batter. Tangy-sweet pockets of fruit, tender buttery crumb, ready in 40 minutes.

Strawberry banana scones with fresh fruit folded into a tender, biscuit-style dough. Mashed banana and chopped berries keep these scones moist and naturally sweet, no glaze required.

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

Whole wheat buttermilk waffles with wheat germ for extra nuttiness. Six simple ingredients, crisp outside and tender inside, perfect for fresh fruit and maple syrup.

Moist breakfast apple muffins lightened with applesauce, buttermilk, and egg whites. Just two tablespoons of oil and chunks of fresh apple in every cinnamon-spiced bite.

Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.

Moist orange cranberry muffins with dried cranberries plumped overnight in fresh orange juice and zest. A breakfast and holiday brunch muffin with vivid citrus aroma and tender crumb.

Penny's apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don't-separate baking method gives soft middles and crackly sugar tops.