4,381 fresh recipes

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Wasn't sure about using ground chicken instead of beef to make bolognese, but I was surprised by how flavorful it turned out. For ground chicken, I just chopped chicken breasts into tiny pieces, and it worked like a charm. I have to say that I will definitely be making this recipe again very soon.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Creamy toasted cashew nuts and coconut fills into a chocolate crust, and it is rich, creamy, chocolaty and so delicious.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

Southwestern chicken salad: crisp lettuce, southwest veggies, and chicken tossed in a creamy chipotle-ranch and sweet-spicy BBQ dressing. A fast, no-fuss salad with a kick.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Chicken gyros with cucumber salsa and tsatsiki turn leftover roast chicken into a fast Greek dinner. Garlic-herb oil, cool yogurt sauce, crunchy cucumber-tomato salsa, warm pita.

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.