1,691 grate recipes

Orange shortbread hearts dipped in bittersweet chocolate. Buttery, citrus-scented cut-out cookies with a glossy chocolate half-dip for Valentine's Day or any occasion.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Quick Italian pasta tossed with steamed broccoli, carrots, celery, and three-cheese blend. Fresh tomatoes and herbs make this healthy 15-minute vegetarian dinner satisfying and flavorful.

Goan-style chicken with dry-roasted spices, toasted fresh coconut, and a garlic-ginger-chili paste. An aromatic, no-cream Indian curry with deep, layered spice flavors.

French onion quiche with two pounds of slow-caramelized onions, Swiss cheese, bacon, and egg custard in a pastry shell. A deeply savory, golden-topped quiche Alsacienne.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Honey-sweetened bread machine loaf spiced with coriander, cinnamon, cloves, ginger, and a hit of fresh orange zest. Dump, press start, and let your kitchen fill with warmth.

Weeknight beef and bean barbecue bake with Velveeta cheese and buttermilk biscuits around the edge. Retro family-friendly one-dish dinner ready in 30 minutes.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

All-at-once spaghetti cooks the pasta right in the meat sauce: ground beef, onion, and tomato sauce all in one pot. A true one-pan weeknight spaghetti dinner.