9,195 glowing recipes

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Easy breakfast carrot muffins sweetened with sugar substitute, packed with grated carrot, raisins, and a bright hit of orange zest. Diabetic-friendly, single-bowl, and on the table in 35 minutes.

Homemade turkey gravy from pan drippings and giblet broth, thickened with flour and loaded with chopped giblets. The essential Thanksgiving gravy recipe.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

The classic Sidecar cocktail: brandy, triple sec, and fresh lemon juice shaken and strained into a chilled glass with a lemon twist. A bright, balanced brandy sour that's been a cocktail-hour staple since the 1920s.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Stir up a tasty dinner in your wok with this simple recipe that is hassle free.

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.