10,000 fresh recipes

Clear chicken broth with poached breast, leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A light, herb-scented soup that freezes beautifully.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

If you’re looking for a healthy snack that’s sweet, delicious and super easy to make, this recipe is perfect for you. It only takes 5 minutes to make and is a great way of using up overripe bananas. You could enjoy this as a sweet, delicious breakfast with Greek yoghurt or serve with banana ice cream and fresh fruit for a super healthy dessert. It’s crispy and caramelised on the outside and deliciously soft on the inside. For this recipe it’s best to use overripe bananas as they taste sweeter.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Classic cranberry bread with walnuts, fresh orange juice, and grated orange rind. Baked low and slow, then rested overnight for a dense, moist loaf that slices like a dream.

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

Spaghetti and crabmeat in a slow-simmered tomato sauce with sherry, garlic, and herbs, served over angel hair pasta with fresh Parmesan. A restaurant-style Italian-American seafood pasta.

This dish was my dinner yesterday, and it was quite tasty. Loved the sweet, sour and salty flavor, and the well balanced texture.

Tarragon chicken salad dressed in a light yogurt sauce built on a white wine, shallot, and fresh tarragon reduction, then plated with new potatoes and crisp green beans. A composed, mayo-free chicken salad.

Dairy-free soy milk shake blended with banana, fresh strawberries or blueberries, and a touch of maple syrup. Vegan, naturally sweet, and doubles as frozen popsicles.

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Authentic Sri Lankan chicken curry simmered in coconut milk with cardamom, cloves, cinnamon and fresh tomatoes. Tender, fragrant and ready in about an hour.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.