4,306 glowing recipes

Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.

Peanut butter marshmallow cups with semi-sweet chocolate and mini marshmallows in foil baking cups. A four-ingredient no-bake candy that melts together in minutes and sets in the fridge.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Tried this green split peas, easy to make, whole family love it!

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.

A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Butter-sautéed bananas in an apricot-orange sauce, flambéed tableside with rum or brandy. A dramatic 20-minute French dessert served over ice cream or with whipped cream.

Homemade bread mix with bread flour, sugar, salt, and powdered milk pre-blended for fast yeast bread baking. A pantry staple that turns weekend bread baking into a 5-minute setup.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Vegetarian brown lentil bake with sauteed onions, soy sauce, and herbs, topped with whole wheat breadcrumbs and warm pineapple. Earthy, savory, and sweet all in one dish.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.