8,721 sald recipes

Grilled lobster tails with a fresh nectarine-avocado salad, scallions, and lime. A summer dinner with sweet stone fruit, creamy avocado, and charred lobster meat in 30 minutes.

Crispy, golden Indian potato bondas made with a genius shortcut: instant mashed potatoes! Spiced with mustard seeds, turmeric, ginger, and green chilies, then dipped in gram flour batter and fried until irresistibly crunchy.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

Homemade vegetarian pizza with a quick-rise yeast dough, soy sauce glaze, fresh vegetables, and low-fat mozzarella. Individual-sized rounds bake up golden and crispy.

Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.

Earthy mushroom pilaf with quick-cooking barley, shiitakes, and porcini in Marsala wine. Vegetarian side dish ready in 30 minutes with rosemary and sherry vinegar.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.

Stir-fried chicken breast with angel hair pasta, snow peas, and carrots tossed in savory sauce and topped with sesame seeds. Better than takeout, ready at home.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

A simple and scrumptious casserole that's easy to make when you're late to make dinner.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Salad bar pizza is a vegetable-loaded deep-dish pie on whole wheat crust with broccoli, cauliflower, peppers, carrots, and red onion under mozzarella and Parmesan. Vegetarian, lower calorie.