1,397 mill recipes

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Tampa fish chowder with bacon, fish fillets, diced chicken, and potatoes in a half-and-half base spiced with cumin, ginger, and dill. A Florida twist on classic chowder with Cuban-Caribbean undertones.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.

Versatile crustless seafood quiche with a blender custard of sour cream, cottage cheese, and Parmesan. Choose shrimp, crab, or salmon as your filling for an easy, elegant main.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

Italian stuffed meatloaf layered with zucchini, mushrooms, black olives, and mozzarella, blanketed in spaghetti sauce. A showstopping party loaf that serves a crowd of twenty.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

The legendary Dagwood Bumstead sandwich: a towering, impossible stack of ham, bacon, meatloaf, sausage, lobster, sardines, fried egg, cold spaghetti, and everything else in the fridge.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Easy to make, and goes great with tzaziki, some onions, and pita.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Maple pecan pumpkin pie layers spiced pumpkin custard with raisins and chopped pecans, topped with maple-scented whipped cream and toasted pecan halves. A Thanksgiving upgrade on the classic.