4,306 glowing recipes

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

Vegan sweet potato casserole bakes steamed sweet potatoes with dried apricots, cranberries, and raisins in a creamy rice flour and soy milk sauce. Dairy-free Thanksgiving side spiced with cinnamon and ginger.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.

Smooth blended avocado salsa with cilantro, hot sauce, and a splash of soy sauce for umami depth. A vegan, versatile sauce that works as a dip, drizzle, or topping in 10 minutes.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Crisp asparagus and tender mushrooms stir-fried in a savory black bean garlic sauce. Quick vegetarian side dish that delivers bold Chinese flavors in under 15 minutes from start to finish.