794 may recipes

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

A very easy dinner using hot dogs as the main ingredient.

Vietnamese-style marinade with nuoc mam (fish sauce), shallots, garlic, peanut oil, and sugar. A tangy, umami-rich five-minute marinade for grilled meats and seafood.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Simple homemade tomato sauce from fresh ripe tomatoes, garlic, bay leaf, olive oil, and a splash of vinegar to brighten the finish. Long-simmered Italian-style sauce with the deep flavor only patient cooking delivers.