3,565 ground recipes

Upside-down nectarine muffins with caramelized brown sugar tops, yogurt-tender crumb, and warm cinnamon spice. A lighter brunch treat that flips out beautifully every time.

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

Elegant stuffed mushroom caps filled with creamy blue cheese, rice, and red peppers, then baked until tender. These savory appetizers are party-perfect in 45 minutes.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Lentil bobotie is a vegetarian South African curry bake with red lentils, golden raisins, and curry powder slow-baked in milk. A hearty, protein-rich plant-based main dish.

Quick, easy and tasty braised cauliflower with Indian spices!

An easy and tasty side dish - spicy beans and rice.

We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.

A quick and easy way to enjoy garlic bread with this delicious avocado tatar!

An Indian inspired recipe is full of flavor, a great side dish with some grilled meat.

Chocolate chip zucchini bread that bakes up impossibly moist, studded with semisweet chips, toasted pecans, and a whisper of cinnamon, nutmeg, and citrus zest. A sneaky-good way to use up summer zucchini.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.