4,306 glowing recipes

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

A naturally gluten-free flourless chocolate cake with ground almonds and whipped egg whites, finished with a glossy chocolate-honey glaze. Dense, rich, and intensely chocolatey with a crusty top and silky interior.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Toasted bulgur wheat pilaf with sauteed mushrooms and green onions, simmered in chicken broth with oregano. A nutty, earthy side dish that comes together in just 30 minutes.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Bread machine rye bread with caraway seeds and brown sugar for a slightly sweet, earthy loaf. Simple dump-and-start recipe with a classic deli-style flavor.

Bold tomato-anchovy sauce clings to al dente spaghetti in this rustic Italian seafood pasta with tuna. Ready in 45 minutes for easy weeknight dinners that taste like coastal Italy.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Picnic Baked Beans made from scratch with dried navy beans, molasses, brown sugar, dry mustard, and crumbled bacon. Classic slow-baked New England beans for a crowd - serves 16.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.