279 time recipes

Harvest time pumpkin soup: creamy pureed pumpkin, potato, and carrot enriched with butter and a savory splash of soy sauce, finished with sour cream and chives. A velvety vegetarian autumn bowl.

Harvest-time meatballs simmered with zucchini, mushrooms, and tomato wedges under a blanket of Parmesan. A one-skillet take on end-of-summer garden produce and pantry meatballs.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

One of the best carrot cakes I've ever had with a decadent cream cheese frosting.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

A scrumptious side dish where chickpeas are given a spicy taste.

A refreshing and tasty cilantro lime rice goes deliciously well with any your favorite Mexican main dishes.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

"Chicken breast cubes simmered in a sweet and spicy lime-soy glaze are served with cilantro couscous in this quick and easy supper."

Very good soup and a lot of fun with tortilla stripes.. A little bit too sour for me, but only a little bit.. Thanks, my photo is at the top of the page..

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

A chilled coconut-lime cream pie in a coconut-graham cracker crust with a silky custard filling, fresh lime juice, and piped whipped cream topping. Tropical, tangy, and make-ahead friendly for up to 3 days.