6,419 fresh recipes

Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

This is called the Giuseppe Taco, we got the recipe from El Gastronomo Vagabundo taco truck.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

Homemade cranberry orange sauce studded with dried apricots and raisins. This fruity, jewel-toned holiday condiment can be made up to 4 days ahead and thickens beautifully as it chills.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.