5,840 goose recipes

A scrumptious side dish where chickpeas are given a spicy taste.

Cold ramen noodle salad with shredded cabbage, cheddar cheese, and a tangy vinegar-mustard dressing. A crunchy, budget-friendly side dish that chills in under an hour.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

It's like pumpkin pie for breakfast! It's the taste of fall!

Free-form apple tart made with store-bought pie crust, thinly sliced Golden Delicious apples, cinnamon sugar, and a warm apricot jam glaze. Rustic, simple, and gorgeous.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

No-bake grandma cookies with chocolate chips, butterscotch chips, peanut butter, and crisp rice cereal. Four ingredients, no oven needed. Crunchy, sweet, and ready after a quick chill.

Rice cereal trail mix with crispy rice chocolate bars, banana chips, roasted peanuts, chocolate candies, and raisins. A no-cook, kid-friendly snack mix that stores well in an airtight container.

No-bake peanut butter chocolate breakfast bar loaded with crisp rice cereal and raisins. Ready in 10 minutes, frozen for a grab-and-go morning treat that keeps you fueled.

Indian-spiced tofu paneer simmered in a garam masala tomato sauce with green peas. Includes a recipe for homemade garam masala. Serve over brown rice with chutney for a vegan feast.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.