3,083 slice recipes

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

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.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Layered bean dip with refried beans, taco-seasoned ground beef, shredded lettuce, chunky salsa, and melted cheddar. A crowd-pleasing party appetizer served with tortilla chips.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.