10,000 fresh recipes

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.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

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

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Fried Monterey Jack cheese bites with a garlic and Italian seasoning filling, double-breaded and fried in garlic-infused peanut oil. Served with marinara for dipping.

Creamy Vidalia onion and mushroom casserole with a cream cheese sauce, topped with cheddar and cracker crumbs. A rich vegetable side dish baked until bubbly.

Broiled mussels with a spicy Southeast Asian dipping sauce of fish sauce, garlic, chili peppers, lemon, and sugar. Simple, bold, and ready in minutes.

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Pickled Hot Peppers with Honey and Horseradish recipe