10,000 recipes
Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.
Blender salsa with canned whole tomatoes, five jalapenos, cilantro, onion, and garlic powder. A chunky-smooth Mexican salsa with serious heat, ready in 10 minutes.
Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.
Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.
Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.
Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.
A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.
Milky Way pie with cherry pie filling, sliced candy bars, and chopped nuts baked in a pie shell. A fun, retro dessert with just 5 ingredients and 10 minutes of prep.
Mom's hush puppies made with pancake mix and yellow cornmeal for crispy, golden deep-fried cornbread balls. Just four ingredients and ready in 20 minutes.
China Moon serrano-lemongrass vinegar, a fragrant infused rice vinegar simmered with fresh ginger, lemongrass and serrano chiles. A bright, spicy condiment to splash into dressings, dipping sauces, stir-fries and noodle bowls.
Four-ingredient chocolate tofu pudding with silken tofu, dark chocolate chips and a touch of nutmeg. Silky vegan-friendly chocolate dessert ready in minutes.
Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.
Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.
Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.
Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.
Crispy fried tofu presses firm Chinese or Japanese tofu, slices it thin, then deep fries until puffy and golden. Two-ingredient vegetarian appetizer with shatter-crisp edges.