3,508 ground recipes

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Oatmeal leek soup made with just five ingredients: leeks, milk, oats, salt, and pepper. A simple, creamy Scottish-style soup thickened naturally with quick oats.

Breaded paprika pork tenderloin sandwiches pounded thin, pan-fried crispy, and served on onion rolls. A homemade take on the Midwest pork tenderloin sandwich with a golden, crunchy crust.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Savory fried rice with turmeric, cardamom, whole cloves, sauteed leeks, cashews, and raisins. A warmly spiced, jewel-toned rice dish with sweet and savory contrast in every bite.

Orange pepper steaks are beef tenderloin crusted in coarse black pepper and broiled with an orange marmalade, ginger, and vinegar glaze. Five ingredients, big flavor.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Swedish bread soup made from stale bread, onions, and stock, strained into a smooth, nutmeg-scented broth and topped with grated cheese. Simple Scandinavian comfort food.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

Chilled avocado cilantro soup blended with yogurt, buttermilk, lime juice, and curry powder. A no-cook cold soup with creamy tang and a gentle kick of red pepper.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

Stir fried asparagus with mushrooms in a light chicken bouillon sauce thickened with cornstarch. A quick, low-calorie vegetable side dish ready in 20 minutes with bright green, crisp-tender asparagus.

Salmon fillets encrusted in shredded potato with onion and tarragon, pan-fried until golden and crispy. A simple, elegant fish dinner ready in 30 minutes.