4,306 glowing recipes

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Pressure cooker oxtail soup with carrots, celery, onions, soy sauce, and warm spices like nutmeg and cloves. Rich, beefy broth in under an hour instead of all day.

Microwave honey roasted nuts with cinnamon, orange zest, and a sticky honey glaze. Five ingredients, 15 minutes, and no oven needed for a crunchy homemade snack or gift.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

A quick vegetarian Indian chickpea curry with popping mustard seeds, turmeric, cumin, and ginger. Ready in under 40 minutes with just a handful of pantry spices. Vegan-friendly and naturally gluten-free.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

A delicious side dish made with moong dal, green lentils and green chili peppers.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.