7,151 light recipes

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.

No-bake indoor s'mores bars made with Golden Grahams cereal, melted milk chocolate, corn syrup, and mini marshmallows. A campfire treat without the campfire.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Flourless chocolate cake with crushed amaretti cookies, cocoa, and cream baked in a water bath. A dense, Italian-style loaf cake with almond flavor and a fudgy, custard-like center.

Japanese-style hamburger skillet with ground beef, ramen noodles, frozen Japanese vegetables, soy sauce, and toasted almonds. A quick, one-pan weeknight dinner with Asian-inspired flavors.

Microwave chocolate pots de crème made for two with German sweet chocolate, half-and-half, and egg yolks. Silky French custard, no oven, no water bath. Chills in the fridge.

Baked oysters with crispy French fried onions, half and half, and Parmesan, baked hot until bubbly and golden. The retro 5-ingredient appetizer that punches above its pantry-staple ingredient list.

Strawberry muffins made with oat bran, apple fiber, and a fresh strawberry puree, lightened with whipped egg whites and bound with corn syrup. A low-fat, fiber-rich breakfast bake.

Scotcheroos: classic no-bake peanut butter rice crispy bars topped with melted chocolate and butterscotch chips. The chewy Midwest church-basement bar that disappears in minutes.

Hash brown crust quiche with diced ham, cheddar, and Swiss baked into a custard of eggs and half-and-half. A no-roll, gluten-free crust that bakes up crispy and golden.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.