5,201 glowing recipes

Mockamole blends avocado with silken tofu, lemon juice, garlic, and parsley for a lighter, protein-boosted take on guacamole. A 5-minute vegan dip or pita filling.

Start off your soups with this simple recipe that will have you making savory dishes in no time!

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Fresh orange salsa with diced oranges, tomatoes, red onion, jalapeno, ginger, and cilantro. A bright, citrusy no-cook salsa that pairs with grilled fish, chicken, or tortilla chips.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.