4,116 fresh recipes

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Cucumber yogurt soup is a cool, no-cook summer starter blended with fresh dill, garlic, scallions, and tangy yogurt. Light, herbaceous, and ready in 10 minutes plus a chill. The answer to a sweltering afternoon.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Fresh mango with toasted pecan quick bread folds juicy diced mango and crunchy pecans into a tender buttermilk batter. Bakes as a loaf, mini Bundts, or muffins for an easy tropical breakfast or snack.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Yogurt-marinated chicken breasts rubbed with toasted coriander, cumin, ginger, and cayenne, then broiled until charred and tender. Served on crisp julienned radishes with fresh scallions and lime.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

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Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.