10,000 recipes
Honey lime dressing whisks Dijon mustard, mayo, honey, fresh lime juice, sesame oil, and ground ginger into a creamy sweet-tart dressing. Ready in 5 minutes.
Hot buttered cider spiked with rum and simmered with whole cinnamon, allspice, cloves, and lemon peel. A warming spiked apple drink topped with a melting pat of butter.
Roquefort canapes with cream cheese, walnuts, and a hit of Worcestershire, melted on crackers in the microwave. Ready in 10 minutes flat for easy entertaining.
Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.
Hunan hot pepper and black bean sauce made with crushed red pepper, fermented black beans, garlic, and sherry. A fiery condiment steamed in a jar that keeps indefinitely in the fridge.
Hurricane fruit salad with bananas, oranges, strawberries, pineapple, kiwi, cantaloupe, and dates tossed in plain yogurt and topped with shredded coconut. A tropical, diabetic-friendly fruit bowl.
Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.
Creamy saffron yogurt rice, short-grain arborio cooked with milk, tangy yogurt, and aromatic onion, garlic, and ginger. Saffron bloomed in warm milk tints it gold for a rich, comforting vegetarian side.
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.
Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.
Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.
Japanese sushi is one of the healthiest food, in Japan it is very popular and welcomed!
Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.
Jeweled relish made from sauerkraut, chopped pimento-stuffed green olives, celery, and honey, blended overnight and served cold. A tangy-sweet no-cook condiment with bright colors and unusual flavor.
Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.
Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.