1,137 sized recipes

Sichuan peppers is the key ingredient in this recipe, ginger, garlic, scallions and fresh red chili peppers stir-fried with bok choy. Very juicy and tasty, great with some rice or noodles.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

Amazing lasagna, I exaclty followed up every step of the ingredients, it was almost perfect, will denfinitely make it again and again.

A simple soup that is perfect for the fall and your lunch or dinner.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!