906 reame recipes

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Hot cranberry kissel is a Russian-style fruit sauce made with fresh cranberries, lemon peel, cinnamon, and sugar. Partially pureed for texture, served warm over pancakes, waffles, or with sour cream.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

A quick microwave cherry sauce made with dark sweet cherries, cornstarch, lemon juice, and lemon zest. Spoon over ice cream or cake in under 10 minutes.

Yogurt primavera tosses tender-crisp peas, carrots, zucchini, squash, and mushrooms in a low-fat yogurt-Parmesan sauce. A bright lighter-than-cream pasta for any weeknight.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Old-fashioned gingerbread cake with New Orleans-style molasses, ginger, and cinnamon. A moist, dark, warmly spiced snack cake served hot with whipped cream or applesauce.