2,524 grate recipes

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Layered Mexican dip with refried beans, mashed avocado, taco-seasoned sour cream and yogurt, cheddar, and fresh tomatoes. No-cook party appetizer ready in 10 minutes.

Have you ever tasted this kind of barbegue ribs?I can bet you never,try it now,you will never remember others!Fabulous!

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Spiced cranberry-orange-lime relish with caramelized sugar, vanilla bean, ginger, and chili. A complex holiday condiment that ages a full month in the fridge for deep, boozy-feeling flavor.

Black Bean Chili with Toasted Spice Seasoning recipe

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Indian-spiced lentil stuffed peppers fill green bell peppers with red lentils, cumin, ginger, coriander, and chilies. A vegetarian main dish that's high in fibre, plant-protein packed, and bursting with flavor.

Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat.

A lemon-scented yeast bread studded with blueberries, made entirely in your bread machine. Five minutes of hands-on work gets you a soft, fragrant loaf with pops of fruit in every slice.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.