9,195 glowing recipes

Microwave oatmeal with soy or regular milk, mashed banana, raisins, and a drizzle of maple syrup. Ready in five minutes, naturally sweetened, vegan-friendly breakfast bowl.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Sweet, sour and salty chunks of beef roast just melted in my mouth. The spices added just right amount of yumminess. The sauce was so flavourful too. My plate was clean in the end, because I couldn't leave anything behind. Yum!

Snouts and beans: a playful Halloween twist on franks and beans, where knockwurst is carved into curling 'snouts' and simmered with jazzed-up barbecue baked beans. A fun, kid-approved party dish.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Live blue crabs steamed in beer, vinegar, and Old Bay-style seafood seasoning until bright red. A classic Chesapeake Bay crab feast recipe that's simple, messy, and absolutely worth it.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Oven-poached cod fillets with julienned carrots, mushrooms, celery, and tarragon in a lemon-chicken broth. Light, healthy one-pan fish dinner in 45 minutes.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Unadulterated black bean soup with dried beans, ham hocks, red and yellow onion, pureed silky smooth and finished with dry sherry. A purist's approach with no spices masking the beans.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Silky homemade apricot honey butter with fresh lemon, lemon zest, and crystallized ginger. No added sugar, no pectin, and keeps frozen for up to 6 months.