3,148 fresh recipes

Whole wheat apple pancakes blend half whole-wheat and half white flour with milk, eggs, and grated fresh apples for a hearty, fiber-rich breakfast pancake. Ready in 20 minutes.

Curried beef and kidney bean chili topped with sharp cheddar and fresh scallions. The unexpected curry powder addition transforms a basic chili into something with serious depth and global flavor.

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.

Super blueberry muffins, packed with two full cups of fresh berries for maximum fruit-in-every-bite. A simple one-bowl recipe ready in 20 minutes for breakfast or snacking.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Cranberry orange muffins: tart fresh cranberries and bright orange juice in a tender, lighter muffin made with yogurt instead of butter. A wholesome breakfast or brunch bake, with optional nuts for crunch.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Mile-high blueberry muffins built on tangy plain yogurt and butter cut into the dry ingredients (biscuit-style). Bursting with fresh blueberries and finished with a crackly sugar top, ready in 40 minutes.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Double apple muffins use both apple juice and chopped fresh apple in a brown-sugar batter, then finish with cinnamon sugar tops. Tender, fruit-loaded breakfast muffins ready in 35 minutes.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.