2,463 hell recipes

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

A vegan 'chickenless' a la king: mushrooms, peppers, and peas in a creamy plant-milk sauce savory with tamari. Dairy-free and meat-free comfort spooned over rice, toast, or baked potatoes.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Variety coleslaw: light yogurt-dressed slaw with cabbage, carrot, and green pepper plus chopped apple, pineapple, or raisins. A lighter spin on creamy coleslaw for picnics and BBQs.

Instead of trying to make dill pickles this summer, try this tasty recipe that can accompany any meal.

A terrific side dish that has a scrumptious taste that goes well with any kind of dinner you prepare!

Hearty sweet and savory stew with turnips, parsnips.

Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.

Berry chocolate pie: a microwave-easy chocolate ganache layer in a baked shell, topped with sliced strawberries folded into whipped cream. Two layers, fast assembly, all finish.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Pasta with creamy bechamel white sauce, sliced red bell peppers, and oregano. A simple five-ingredient organic pasta dish tossed in olive oil and ready in 30 minutes.

Cherry tarts with tart red cherries in a cornstarch-thickened filling with almond extract, spooned into miniature baked pastry shells and topped with pastry star cutouts.