1,524 night recipes

This recipe is a keeper of our family recipes, very healthy and lovely.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Duck magret strips coated in egg white and cornstarch, then wok-seared with pencil asparagus, bean sprouts, ginger, and garlic. Rich, earthy, and on the table in 30 minutes flat.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Soft peanut butter cookies studded with toffee bits, topped with vanilla icing and a crunchy toffee chip crown. Three layers of flavor in every bite. Makes 2 dozen.

Butterflied pork chops grilled over charcoal and brushed with a tangy homemade barbecue sauce spiked with malt vinegar, soy, and liquid smoke.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Wok-fried ginger crabs with garlic, scallions, rice wine, and a light-dark soy sauce blend. A fast Chinese-style crab stir-fry that goes from wok to table in minutes.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Satisfy that chocolate craving with this scrumptious cake that you will ending up making more than once.