10,000 fresh recipes

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.

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.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Fresh mango with toasted pecan quick bread folds juicy diced mango and crunchy pecans into a tender buttermilk batter. Bakes as a loaf, mini Bundts, or muffins for an easy tropical breakfast or snack.

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.

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.

Penne with fresh tomato basil sauce simmers chunky ripe tomatoes, garlic, and fresh basil in olive oil for a quick pasta sauce. Summer Italian classic finished with Parmesan and torn basil leaves.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Cherry tomatoes, basil, fresh mozzarella are always a delicious combination, here by spinning out the juice from cherry tomatoes to make the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Sauteed shrimp and rice with fresh corn, white wine, basil, and thyme cooked in one pan. Summer weeknight seafood dinner ready in 40 minutes, equally good cold the next day.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Bakery-style scones loaded with chocolate chips, toffee bits, and toasted walnuts. The secret? Whipped heavy cream folded into the dough for a tender, flaky crumb that rivals your favorite cafe.