5,201 glowing recipes

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

Baked halibut steaks on a bed of slow-cooked peppers, onion, balsamic vinegar, and herbes de Provence. A Provencal-inspired one-dish fish dinner with bold, layered flavors.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Avocado veggie burgers blended from creamy avocado, cooked soybeans, onion, and mustard, then bound with whole wheat breadcrumbs and pan-fried until golden. Vegan and high-protein.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.