6,610 sweat recipes

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Italian-American penne alla vodka built on cream, butter, and ripe tomato. The vodka spends 24 hours infused with dried red peppers for a deeper, mildly fiery edge. Glossy, restaurant-style pasta.

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.

Pounded chicken breasts stuffed with Italian sausage and mozzarella, browned and simmered in a hearty red wine tomato sauce with peppers and mushrooms. Sunday dinner, Italian-style.

A delicious side dish made out of potatoes and a variety of spices that give it a scrumptious taste.

Flank steak stir fry with bell peppers, onion, celery, and fresh ginger in a soy-cornstarch sauce. Thin-sliced beef stays tender with a quick two-stage cook.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Rich, herb-loaded quiche with zucchini, basil pesto, Swiss and Monterey Jack cheese, garlic, and a touch of cayenne in a flaky pie crust. Two cheeses and pesto make this a standout brunch or dinner.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Fudgy chocolate brownies loaded with candied fruit and walnuts. Holiday-tin brownies that deliver fruitcake flavor in a chewy, chocolate-rich bar nobody leaves uneaten.

Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Satsuma Jiru is a hearty Japanese miso pork and vegetable stew with daikon, sweet potato, shiitake mushrooms, konnyaku, and burdock root. A rustic regional comfort soup finished with shichimi togarashi.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.