2,524 grate recipes

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Invite your neighbors over for dinner so they can try this succulent and tantalizing dish that can easily be made with your crockpot.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

Mexicali corn stir fry combines two cans of corn with garlic, ginger, oyster sauce, and soy in a fast wok dish. A 20-minute side that pairs perfectly with steamed rice.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.