1,575 petele recipes

Spice up your shrimp with this succulent recipe that doesn't take a lot of effort. Perfect for when you're late to prepare dinner!

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

These easy to make mashed potatoes are very smooth and creamy. The garlic is boiled with the potatoes which embeds the garlic into the potatoes.

Super easy peasy and pucker baked carrots. This recipe is close to the one that Jamie Oliver prepared in Season 2 of his Naked Chef show, I think the episode was "A bun in the oven".

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

Arugula salad with a creamy blended lemon-Parmesan dressing, tossed with peppery baby arugula and sweet cherry tomatoes. A bright, 4-ingredient side that comes together in minutes.

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

Granny Smith Apple-Onion Soup with Celery Root recipe

Start off your baking this Spring with these delicious cookies that are perfect with a cup of tea or coffee.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

No-cook freezer jam with Georgia peaches and raspberries, fresh-tasting fruit set with Certo liquid pectin and lemon juice. No stove required. Ready overnight.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

Apple-cranberry chutney simmers Rome apples with tart cranberries, golden raisins, orange zest, and warm spices, then gets pulsed in the food processor for a chunky-smooth holiday condiment.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.