7,825 saure recipes

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Classic apricot sweet simmers dried apricots with cardamom, ginger, and almonds into a fragrant, spiced compote, much like Hyderabad's qubani ka meetha. Naturally fruit-sweet, served chilled. A make-ahead Indian dessert.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Cranberry ice with raspberry wine or liqueur, churned in an ice cream maker for a tart, refreshing low-fat frozen dessert. Garnished with fresh mint and sugared cranberries.

Rainbow Jello with alternating layers of strawberry, orange, lemon, and lime gelatin separated by creamy sweetened condensed milk filling. A showstopping party dessert.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Make your own cajun style vinegar by using this simple recipe.