3,023 seasoned recipes

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Homemade lemon biscuits split and loaded with mixed summer berries, strawberry puree, and billowy whipped cream. Use whatever seasonal fruit you have for this classic fruit shortcake.

Single-casserole meatball dinner with potatoes and carrots layered under a quick milk gravy and topped with seasoned beef meatballs. The complete meal-in-one for a small household.

Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.

Classic meatloaf loaded with shredded carrots, celery, and tomato sauce, seasoned with soy sauce and a kick of hot pepper sauce. Feeds 6-8 and needs just 15 minutes of hands-on prep.

Frozen jack-o-lantern oranges hollowed out, carved with Halloween faces, and filled with chocolate ice cream. A festive three-ingredient dessert for spooky-season parties and trick-or-treaters.

Zucchini Parmesan casserole with sour cream, egg, paprika, and buttered bread crumbs baked until golden. A creamy, cheesy side dish for summer squash season.

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Zucchini crab cakes: grated zucchini, egg, and seasoned crumbs fried into crisp, golden patties that taste convincingly like crab cakes. A clever vegetarian way to use up summer zucchini.

Excellent recipe. The turkey comes out juicy and moist.

Sylvia's stuffing lives up to its name with cubed bread, cornbread, oats, and sunflower seeds soaked in butter, bacon drippings, and turkey giblet broth. Seasoned with an unexpected kick of chili powder alongside classic herbs.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.