4,381 fresh recipes

Hawaiian dump cake with cherry pie filling, crushed pineapple, yellow cake mix, coconut, and macadamia nuts. No mixing required, just layer and bake.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Truffle and ahi tuna drizzled with oil and vinegar.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Pick any three berries, simmer them in blackberry wine with orange zest, then drop a buttery biscuit topping on top and bake until golden. A warm, bubbling berry cobbler begging for a scoop of ice cream.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Summer means fishing! So enjoy this dish that is perfect with rice or potatoes!

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Eggplant matzo mina layers broiled eggplant, softened matzo, homemade tomato sauce, and soy mozzarella into a Passover-friendly vegetarian casserole baked until bubbly.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.