9,317 sugar recipes

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Asian-inspired beef filets crusted in chopped peanuts, water chestnuts, and garlic, then baked and topped with a ginger-orange "August Moon" sauce. A retro fusion main dish for special occasions.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Fresh microwave spinach in 5 minutes flat with no oil, no fuss, just clean leaves and steam. The fastest way to a tender, nutrient-packed side that actually keeps its bright green color.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Butter is used almost everyday by most of us, it adds the tangy and buttery flavor into our food, cooking or baking. Why not make your own butter, it contains lots of flavor and very tasty!

Stir-fried flank steak with ginger and scallions tossed with noodles, bean sprouts, shredded carrots, and celery in a light soy sauce. Better than takeout beef lo mein in 40 minutes.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Filet mignon strips marinated in soy, sherry, garlic and ginger, then woven onto bamboo skewers for hot oil fondue. Served with a crunchy beansprout and Chinese leaf salad on the side.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.