1,245 recipes
My slightly sweet version of a classic.
Strawberry cupcakes blend frozen sweetened strawberries straight into oil-based batter with chopped walnuts and almond extract. Pink-flecked, tender muffin-style cakes.
Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.
Tropical fruit salad with honeydew, papaya, strawberries, and pineapple tossed in a sweet-spicy jalapeño citrus dressing. Bright, juicy, and ready in 15 minutes.
Traditional English plum pudding, a steamed Christmas classic packed with raisins, currants, apples, walnuts, and beef suet. Spiced, dense, and deeply boozy-optional.
Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.
Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.
Devil's food cake mix upgraded with melted chocolate chips, sour cream, vanilla pudding, and pureed raspberries, served with a mango-raspberry sauce and fresh kiwi garnish.
Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.
Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.
Jamaican banana bread custard with dark rum, apricot preserves, and a rich egg custard baked over bread and ripe bananas. Warm, tropical bread pudding.
Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.
Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.
Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.