5,840 goose recipes

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

Marinated asparagus steams fresh spears, then chills them in a bright orange and lemon vinaigrette with cayenne. A make-ahead spring side dish with citrusy tang and a hint of warmth.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.