5,982 goose recipes

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

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

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.

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.

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.

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.

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

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

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.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Pesto potato salad with steamed new potatoes, fresh tomatoes, red onion, and celery in a basil pesto, mayo, and yogurt dressing. Includes homemade pesto recipe.