71 lt dan recipes

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

This is an amazingly delicious salad that can be served at any time!

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.

A fast and simple crockpot recipe that can help you bake frozen bread loaves with no problems at all.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

Now you can enjoy spaghetti for lunch with this quick and simple recipe that will brighten up your days at work.

Thailand's iconic mango sticky rice: warm sweet rice soaked in coconut milk, drizzled with rich coconut cream, and served with sliced ripe mango. A street food classic you can make at home.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.