10,000 fresh recipes

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

Vegan tofu pesto quiche with soft tofu and basil pesto blended smooth, poured over mushrooms and tomatoes in a pie shell. An eggless, dairy-free quiche with just 5 ingredients.

Red lentils, adzuki beans, and mung beans sauteed in sesame oil with mushrooms, water chestnuts, and warm spices like marjoram and nutmeg. A high-protein, plant-based stir-fry that's hearty and filling.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Sugar-free key lime pie sweetened with sucralose, set with gelatin, and built on a graham cracker crust. A no-bake diabetic-friendly dessert with bright lime flavor and creamy texture.

Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.

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.

Yemenite stuffed cantaloupe with sautéed chicken, rice, scallions, and lemon juice baked until tender for a showstopping sweet-savory meal.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

Truffle and ahi tuna drizzled with oil and vinegar.

An easy and delicious dish that can be simmered all day to create a wonderful aroma in your kitchen.

Pinto bean and scallion veggie burgers bound with egg whites and breadcrumbs, sharpened with rice vinegar and Italian herbs. Freeze-ahead friendly, baked instead of fried, and naturally low-fat.

Try this succulent dish that brings a variety of different flavors to your dinner table.