9,195 glowing recipes

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.

Without kneading, you can still enjoy the delicious, fluffy and crusty bread. Follow this simple and easy recipe to have some freshly baked bread at home.

Vegan whole wheat sourdough waffles made with soy milk and active sourdough starter. Overnight ferment for tangy flavor and a crisp, airy texture. Dairy-free and egg-free.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.

Homemade steamed tapioca packs grated fresh cassava with desiccated coconut, onion, salt, and pepper into molds, then steams it tender. A savory Sri Lankan breakfast served hot with curry, naturally gluten-free.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Welsh bakestone pancakes (also called Welsh cakes' simpler cousin): four ingredients, no leavening trickery, cooked on a hot griddle until bubbles form. Serve warm with butter, honey or jam.

Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Buttermilk pancakes made with bacon drippings and folded egg whites for impossibly tall, fluffy stacks with a smoky-savory undercurrent. Twenty minutes from bowl to plate. Old-school Southern breakfast.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Homemade flatbread you cook in a frying pan, no oven needed. A soft yeast dough rolled into thin rounds and toasted until lightly golden and pillowy, ready to fold around curry or any savory filling.

Banana cinnamon waffles with mashed banana and applesauce in place of fat. Low-fat, egg-white only batter for a fluffy, lightly sweet weekend breakfast.