213 fold recipes

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

Bring out that green thumb with this delicious salad that contains walnuts and seedless raisins.

Easy, make-ahead side dish perfect for a barbecue or mid-day lunch.

Cold yogurt gazpacho with grated cucumber, fresh mint, dill, and garlic. A no-cook chilled soup inspired by Bulgarian tarator that's ready after a 2-hour chill.

A great dip for dinner parties that can be served with crackers, vegetables or tortilla chips.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Silky cold plum soup with red wine, brandy, sour cream, and warm cinnamon, chilled until velvety smooth. A refreshing Eastern European fruit soup that works as an elegant starter or a light summer dessert.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Cold weather chili simmers ground beef with sweet red peppers, plum tomatoes, kidney beans, and chunky picante salsa. A long-cooked, layered chili built for snowy nights when nothing else will do.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

Fluffy light yet firm baked to a perfect soft golden crust.

This is my kind of food, packed with Asian flavor. Lots of miso, tahini, sesame oil...YUM! Loved orange juice in the sauce, a bit sweet, sour and orange-y taste, which I really enjoyed!