2,307 fresh recipes

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Chilled pearl barley salad tossed with fresh parsley, basil, green onions, and diced tomatoes in a bright lemon-soy dressing. A chewy, herbaceous grain salad for potlucks and meal prep.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Fantastic recipe! This afternoon we made this roasted carrots with cumin and chili as a side dish with barbecue, and it was delicious with grilled chicken or burger. Will be making this tasty yet easy recipe again!

Spicy chicken and pumpkin curry with coconut milk, jalapeno, fresh ginger, and warm curry spices. A vibrant fall-into-winter stew that pairs sweet pumpkin with tender chicken in a creamy curry broth.

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Pasta alla carrettiera is a no-cook Italian sauce of raw tomato, garlic, fresh basil, and red pepper flakes pounded into a rough paste with olive oil, then tossed with hot spaghetti. Bright, raw, summer-perfect.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

Chicken breasts baked under a homemade ratatouille of eggplant, zucchini, summer squash, bell peppers, and tomatoes with fresh oregano. Serve over pasta or rice.