4,765 slice recipes

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Elegant snow pea and pear salad on radicchio leaves with toasted walnuts and a light pineapple-yogurt dressing. A fresh, low-calorie starter ready in 20 minutes.

A traditional Italian way to cook rice which results in a creamy side dish

Simple butternut squash and apple casserole baked with cinnamon, brown sugar, and apple juice until fork-tender. Just 6 ingredients and naturally low-fat.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Whole wheat English muffins topped with a seasoned cottage cheese and wheat germ spread, fresh tomato, and broiled cheddar strips. A high-protein open-faced melt ready in 15 minutes.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

This is a classic dish in Northern China, it's usually made with broad beans, potatoes, pork or beef chunks as you wish, and freshly made noodles. This is an easier version by using spaghetti, I also omit the meat to make it a meatless but still very tasty.

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.

Slow cooker pulled pork barbecue made with a 4-pound pork shoulder cooked overnight until fall-apart tender, then shredded in tangy barbecue sauce. Pile it on buns with dill pickles for Southern-style sandwiches.

Thai-style wok stir-fry with crunchy bean sprouts, juicy tomatoes, soy bean paste, garlic, and fresh red chili. Topped with cilantro and scallions. Ready in 15 minutes.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.