4,456 sprig recipes

Egg and watercress finger sandwiches layer creamy egg salad with peppery watercress on buttered whole-wheat bread, sliced into elegant fingers for tea, brunch, or bridal showers.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

Try this side dish that adds a unique look and taste to any meal!

A tasty side dish that doesn't take long to make or satisfy.

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

A simple, fragrant oil that can make anyone's kitchen smell amazing.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Homemade chicken stock from backs, necks, and gizzards simmered with celery, carrots, onion, and parsley. The from-scratch base for soups, gravies, and braises. Freezes for months.

Morning fruit salad with cantaloupe, kiwi, strawberries, and raspberries, tossed with fresh mint and orange juice. Light, vibrant, no-cook breakfast or brunch side ready in 20 minutes.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Cubed eggplant simmered with green peas in ghee, coriander, cumin, turmeric, and whole chiles until the stock evaporates and a smoky charred crust forms on the bottom. An Indian vegetable dish where the burnt bits are the best part.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.