5,201 glowing recipes

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Mom's baked beans dump canned pork and beans together with ham chunks, ketchup, mustard, brown sugar, liquid smoke, and pearl onions, then bake until thick. Easy potluck side from a no-fuss family recipe.

Irish potato stew with coarsely chopped potatoes, onion, and bacon smothered in a roux and simmered in boiling water. A simple, three-ingredient comfort stew that's ready in 25 minutes.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Microwave sausage and cabbage casserole with tomatoes, onion, and oregano thickened with a flour slurry. A hearty one-dish dinner ready in about 20 minutes.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

This quick and savory side dish is made with wild rice, mushrooms and pearl barley.

Grilled Banana-Pineapple Kabobs basted in a vanilla bean and brown sugar glaze. A simple, low-calorie vegetarian grilling recipe that caramelizes tropical fruit in just 10 minutes on the grill.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Chickpea and spinach soup spices a creamy chickpea base with curry, cardamom, and nutmeg, then folds in tender wilted spinach. Vegetarian, lightly creamy from skim milk and a partial puree, ready in under an hour.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.