4,710 right recipes

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Healthy&Taste: Dufflet's Light Lemon Cheesecake recipe

No-bake peanut butter pie with graham cracker crust, cream cheese filling, and a glossy chocolate-espresso glaze. Decadent freezer-friendly dessert.

Cubed turkey and mixed vegetables in a creamy mushroom sauce, topped with a unique potato flake and Parmesan crust that bakes up flaky and golden. The best way to turn leftover turkey into a showstopper.

Fig ginger cake with boiled dried figs, corn syrup, warm spices, and chopped nuts baked in layers and topped with ginger icing. A vintage spice cake with jammy fruit throughout.

Quiche Lorraine with bacon, Swiss cheese, scallions, and a nutmeg-seasoned egg custard blended until foamy. Topped with pimientos and baked in a flaky pie crust.

Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.

Vegan sloppy joe pizza tops a homemade whole-wheat crust with meatless tomato sauce, sauteed vegetables, and a savory tofu-oat crumble seasoned sloppy-joe style. A hearty, plant-based pizza night.

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.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Ginger cheesecake with a gingersnap crust, triple ginger punch from fresh ginger root, candied ginger, and orange peel. Lighter than classic cheesecake with reduced-fat cream cheese.

Banana cake with peanut butter cream cheese icing and chopped peanuts. Tender buttermilk crumb, classic Elvis-style flavor pairing in sheet cake form. Refrigerate before serving.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.

Homemade vinegar pie crust filled with a creamy custard of eggs, half-and-half, sour cream, Swiss cheese, and spinach (or broccoli) with a surprising kick of horseradish. A versatile quiche from scratch.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.