2,318 grave recipes

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Glazed sweet potato casserole with brown sugar, honey, and pineapple juice glaze, scented with cinnamon, nutmeg, and orange zest. Make-ahead Thanksgiving side that saves oven space.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

No-bake orange cream candies made with powdered sugar, orange zest, and frozen orange juice concentrate. A three-ingredient confection that's rolled, cut, and chilled overnight.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

If you're looking for a quick fix for lunch or dinner, try this scrumptious dish made with ham slices, potatoes and cheddar cheese.

Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.