2,108 reame recipes

Sorbet Caribe blends frozen bananas with fresh and frozen pineapple juice and shredded coconut into a creamy tropical sorbet. No sugar added, no ice cream maker needed.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Strawberry yogurt freeze: three ingredients, no ice cream maker. Strawberry yogurt frozen in cubes, blended with fresh strawberries and orange zest into a soft-scoop frozen treat.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.

Saltine cracker torte folds crushed soda crackers and walnuts into stiffly beaten egg whites for a flourless meringue-style dessert topped with whipped cream and chocolate syrup.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Tender steamed broccoli florets draped in a silky homemade Parmesan cream sauce made with low-fat milk. A healthy vegetarian side dish ready in just 20 minutes.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Microwave Irish coffee for two: instant coffee, hot water, Irish whiskey, and brown sugar in a mug, topped with whipped cream. Ready in five minutes, no kettle required.

A self-saucing brownie pudding cake that creates its own hot chocolate sauce as it bakes. Cocoa batter topped with brown sugar and hot water transforms into cake on top, gooey pudding underneath. Serve warm with ice cream.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Jello skating pond dessert: blue jello set in a clear pie plate, topped with whipped cream snow banks, gummy bear skaters, and a wafer roll log. A winter craft dessert kids can build themselves.

Lightened strawberry shortcake with a buttermilk-canola oil biscuit layered with strained yogurt (skyr) and fresh strawberries instead of whipped cream. A modern healthier take on the classic.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.