4,765 slice recipes

Fennel and carrots cooked slowly in an seasoned olive oil.

Rhubarb strawberry pie with fresh orange juice, orange zest, and marmalade in a lattice-topped deep dish crust, thickened with instant tapioca. A spring classic with a bright citrus twist.

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Leeks, wild mushrooms, and green beans sautéed in sherry with a bright finish of orange zest and apple cider vinegar. A low-fat, 20-minute side dish with surprising depth.

Mexican pizza with refried beans, picante sauce, cheddar, Monterey Jack, black olives, jalapenos, and fresh cilantro on a pre-baked crust. Ready in 20 minutes.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Sage and coriander-rubbed roast pork loin with a rich apple cider and Dijon mustard sauce, finished with seared apples and Madeira wine. An elegant dinner for 12 that celebrates autumn flavors.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Sweet potato casserole layered with canned peaches and topped with brown sugar pecans and toasted marshmallows for a Southern holiday classic.