2,307 fresh recipes

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Cranberry apple casserole with tart Granny Smiths and fresh cranberries under a buttery oat-walnut crumble topping. The Thanksgiving side that doubles as dessert.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Banana Stuffed French Toast cuts pockets into sourdough slices, tucks in fresh banana quarters, dips in egg and cream custard, grills until golden, and finishes with a cinnamon-sugar sprinkle. Ready in 20 minutes.

Use garlicky olive oil as the base instead of tomato sauce, sauteed spinach, sun-dried or home oven-dried tomatoes and feta cheese are tasty toppings.

Make-ahead spaghetti and meatball casserole that assembles in 15 minutes with uncooked pasta. Refrigerate overnight, bake the next day, and enjoy bubbly, cheesy comfort food.

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Peach crumble pie stars fresh blanched peaches tossed with lemon zest and nutmeg in a single-crust pie shell, topped with a buttery brown sugar crumble that bakes into golden chunks.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Fat-free pinto bean soup simmered with garlic, jalapeno, onion, and fresh cilantro. Six ingredients, one pot, 35 minutes. A hearty, budget-friendly soup with a kick that proves simple can be seriously satisfying.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.