10,000 fresh recipes

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Homemade pizza sauce simmered with fresh garlic, grated Parmesan, and Italian herbs into a thick, robust, slightly spicy spread. The from-scratch base that beats any jar.

Try this side dish that adds a unique look and taste to any meal!

Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Cucumber yogurt soup is a cool, no-cook summer starter blended with fresh dill, garlic, scallions, and tangy yogurt. Light, herbaceous, and ready in 10 minutes plus a chill. The answer to a sweltering afternoon.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Fresh tomato, bacon, and onion fettuccine tossed with crumbled bacon cooked in its own drippings, chopped tomato, and basil. Five ingredients, dinner for two.

Ziti with a raw fresh tomato-olive sauce made with kalamata olives, capers, balsamic vinegar, fresh basil, garlic, and red pepper flakes, topped with crumbled goat cheese and Parmesan.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.