1,793 right recipes

Citrus bread for the bread machine with orange marmalade, lime juice, and lemon zest. A bright, fragrant yeast loaf with triple citrus flavor.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.

Fresh pineapple slaw with shredded carrot, julienned green pepper, honey-pineapple vinaigrette, and crumbled blue cheese. A no-mayo tropical slaw that's bright and crunchy.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.