2,524 grated recipes

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.

Cantaloupe halves stuffed with sauteed carrots, green apple, raisins, rice, lemon zest, and topped with browned pine nuts. A sweet-savory baked melon dish with Middle Eastern flair.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Orange molasses cookies, soft and puffy with cracked tops, spiced with ginger, cinnamon, cloves, and a hit of black pepper, then rolled in orange sugar. Whole wheat flour and oats make them a wholesome holiday bake.

Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.

Spicy cranberry pork chops with whole-berry cranberry sauce, raisins, brown sugar, orange juice, and cinnamon. A sweet-tart microwave pork chop dinner.

Fat-free pumpkin pie with a bread crumb crust, egg whites, and skim evaporated milk. All the warm Thanksgiving spice flavor with none of the butter or yolks.

Libby's jeweled relish, a vintage no-cook condiment of crunchy sauerkraut, crisp celery, pimento-stuffed green olives, and honey. A sweet-tangy-briny mix that brightens hot dogs, brats, and deli sandwiches.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Goan ginger-scented tomato and cabbage soup is a light, vegetable-forward broth with fresh ginger, garlic, and a finish of torn mint leaves. Served ladled over alphabet pasta for a playful Indo-Portuguese coastal twist.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

Risotto-style orzo with fresh tomatoes, Asiago cheese, garlic, and parsley simmered in chicken stock. Creamy pasta with risotto texture in half the time and no constant stirring.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.