3,714 string recipes

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Chinese stewed cauliflower in a creamy milk and stock sauce with straw mushrooms, Tientsin cabbage, and garlic. A wok-cooked vegetable dish with optional shrimp or crab.

Sharp cheddar sesame cheese ball with Worcestershire sauce, pimentos, and scallions, rolled in toasted sesame seeds. A make-ahead appetizer for parties and holidays.

Polish noodles with browned butter, cubed ham, sour cream, and ripe tomatoes simmered in a Dutch oven. A hearty one-pot pasta dish ready in 40 minutes.

Light crustless asparagus quiche with mozzarella, cottage cheese, Parmesan, and fresh parsley. A high-protein, low-fat brunch or dinner that's naturally gluten-free.

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.

Spanakopitta Me Avga (Spinach Pie with Eggs) recipe

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.

Asian-style grilled chicken marinated in soy sauce, rice wine, sesame oil, fresh ginger, and brown sugar. Marinate for an hour or overnight for deeper flavor.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

Chiles rellenos casserole: all the flavor of stuffed poblanos without the fry station. Green chilies, cheddar, mozzarella, and a baked egg-milk custard, finished with salsa cheese topping.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.

Mirlitons farcis aux crevettes: stuffed chayote squash filled with a shrimp and bechamel filling, topped with cheddar breadcrumbs, and baked golden. A New Orleans Creole classic.