1,047 quarter recipes

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Char-broiled turkey stuffed with citrus, apple, onions, and celery, then grilled low and slow with smoker chips for a smoky, juicy holiday bird right off the charcoal grill.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

Pesto grilled chicken marinated in homemade basil pesto with pine nuts, Parmesan, and garlic. Make the pesto fresh and grill for smoky, herb-crusted results.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Fettuccine with grilled summer vegetables: smoky charred eggplant, zucchini, peppers, tomatoes, and onion tossed with mashed roasted garlic, basil, and thyme over hot pasta.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

Quinoa is getting more and more popular, it has a very unique and delicious taste, also it is high in fibre and protein. In this recipe, we use fresh pears, arugula, lightly toasted walnuts and dried fruits, mixing in some Jack cheese. It can be served as a side dish, but it also can be a delicious and nutritious main dish!

Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Jamaican-style spareribs slashed and rubbed with a jerk-inspired paste of allspice, ginger, jalapeño, and nutmeg, then slow-grilled over indirect heat. Served with avocado and papaya.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

Monkey bread made with refrigerated buttermilk biscuits, cinnamon sugar, and melted margarine. Just 4 ingredients and a tube pan for sticky, pull-apart perfection.

Howard Karten's salsa is a Mediterranean-leaning chunky tomato dip: peeled tomatoes, red onion, black olives, cumin, garlic, oregano, and red wine vinegar. No chiles, no cilantro, all flavor.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.