2,641 sweat recipes

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

Festive cranberry, cherry, and walnut marmalade simmered with port wine, cinnamon, and nutmeg. A gorgeous holiday spread for cheese boards, turkey, or gifting in jars.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

A hearty vegan nut roast packed with walnuts, mushrooms, sunflower seeds, and whole wheat breadcrumbs, served with a creamy oat and yeast extract gravy. The plant-based Sunday roast you've been looking for.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.