6,419 fresh recipes

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Chilled avocado cilantro soup blended with yogurt, buttermilk, lime juice, and curry powder. A no-cook cold soup with creamy tang and a gentle kick of red pepper.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

A tasty side dish that doesn't take long to make or satisfy.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

A tantalizing and delicious pasta dish that's perfect for a light lunch!

Crustless potato pizza with thin-sliced potatoes, rosemary, garlic, red pepper, and melted provolone and Parmesan. No dough needed for crispy, golden, cheesy results.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Quick vegetarian tofu chop suey stir-fried with crunchy bean sprouts, celery, red pepper, and ginger. Ready in 35 minutes and naturally low-carb. A colorful weeknight stir-fry for two.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Stuffed eggplant Provencale filled with saffron brown rice, tomatoes, red pepper, currants, and sherry. A showpiece vegetarian main course topped with toasted almonds.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.