2,768 fresh recipes

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

Homemade plum brandy infused with fresh plums and sugar in gin. A 3-ingredient fruit liqueur that steeps for 3-4 days and strains into a smooth, sweet sipper.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Fruit Moos is a 3-ingredient frozen treat blended from fresh fruit, vanilla ice cream, and ice cubes. Kid-friendly and ready after just one hour in the freezer.

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Tangy cranberry sauce brightened with dried apricots and fresh ginger, cooked until the berries pop for a Thanksgiving side with a twist.

A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.

Bread machine cranberry orange bagels with dried cranberries, fresh orange zest, and a hint of clove. Boiled and baked for that authentic chewy bagel crust.