2,539 mild recipes

Mocha java bread for the bread machine with instant coffee, mocha mix, rye flour, applesauce, brown sugar, and chopped pecans. A coffee-lover's yeast bread with zero effort.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Fiesta quiche layers fat-free tortillas, cheddar, green chilies, and picante sauce under an egg-substitute custard. A lean Tex-Mex twist on the classic French quiche, ready in 60 minutes.

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.

Mom's black bottom pie with a chocolate custard base and vanilla chiffon top in a baked pastry shell. Old-school two-layer dessert from the heyday of American diner pies. Walnut garnish optional.

Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for potassium in two half-round slices.

Shiitake Mushroom, Sweet Potato & Hazelnut Sauce recipe

Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.

A light and fluffy cappuccino mousse filling in a chocolate pie crust.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.

A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.