4,765 slice recipes

Salmon en papillote with ginger, lemongrass, water chestnuts, soy sauce, and sesame oil. Each fillet steams in its own foil packet for a clean, aromatic Asian-inspired dinner.

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

Lasagna Sarde is a Sardinian-style pasta with lobster, saffron, potatoes, overripe tomatoes, and white wine tossed with fettuccine. A rustic Italian seafood pasta that celebrates simple, bold ingredients.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Butternut squash with carrots and onions glazed in a white miso and orange juice sauce. A vegan side dish with deep umami sweetness, no butter or oil required.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Toasted bagels topped with sweet roasted red bell peppers, caramelized red onions, and a smear of cream cheese. A quick open-faced breakfast or lunch ready in 40 minutes.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Maple apple pie with a buttered pecan layer between the filling and top crust. Real maple syrup replaces granulated sugar for a rich, caramelized New England-style pie.