1,316 hell recipes

Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Hearty burgundy spaghetti sauce with red wine, stewed tomatoes, tomato paste, green pepper, basil, and oregano. A meatless pasta sauce with rich, wine-deepened tomato flavor.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Stuffed baked trout over caraway potatoes: whole trout stuffed with bacon, peppers, tomato, and onion, then baked with cream over a sliced potato bed.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

A delicious and simple turkey souffle that is a great dish to bring to a dinner with family or friends.

Taffy apple pie loaded with Heath toffee bits, sliced apples, and a crunchy oat-walnut streusel topping. Decorative pastry leaf cutouts ring the edge for a showstopper finish.

Lemony lentil salad with salmon combines flaked salmon, canned lentils, red bell pepper, cucumber, and fresh dill in a zippy Dijon-lemon vinaigrette. A high-protein, no-cook lunch ready in 20 minutes.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.

Hearty chicken and vegetable soup with curry powder, Granny Smith apple, corn, lima beans, and pasta shells. A whole stewing chicken simmered into a rich, warming broth that feeds a crowd.