8,721 sald recipes

Spanahorizo is a traditional Greek one-pot dish of spinach and rice simmered in a garlicky tomato broth with olive oil and fresh parsley. Naturally vegan and deeply comforting.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

Lemon poppy seed bread for the bread machine made with lemon yogurt, lemon zest, lemon extract, toasted almonds, and honey. A triple-lemon loaf with nutty crunch baked hands-free.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

Turkey wings simmered until fall-off-the-bone tender with celery, onions, and green pepper in a rich, homemade gravy thickened with flour. Old-school comfort food that fills the house with the most incredible aroma.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.

Black and white bean salad tossed with sauteed red onions, red wine vinegar, bell peppers, and garlic. A tangy, high-fiber side dish that comes together in 30 minutes.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

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.

Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.