9,083 vegatable recipes

Quick chicken tacos with shredded chicken simmered in green chili salsa, loaded into crispy shells with cheddar, lettuce, tomato, sour cream, and guacamole. Dinner in minutes.

Chewy brownie cookies stuffed with chocolate chips and an optional handful of nuts. Soft, fudgy, and ready in 30 minutes for a brownie-meets-cookie hybrid that disappears fast.

Reese's cookies loaded with peanut butter chips and milk chocolate chips in a soft, chewy drop cookie. That classic peanut butter-chocolate combo in every bite.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Oatmeal peanut butter drop cookies with plumped raisins, cinnamon, and vanilla. A hearty, old-fashioned cookie packed with oats and peanut butter flavor. Makes 3 dozen.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Bourbon pecan pie with a flaky homemade crust, gooey caramel filling made with light and dark corn syrups, melted butter, and a splash of whiskey. Holiday dessert at its most classic.

Banana Coconut Bread with rum-soaked currants, warm cinnamon and fresh nutmeg, and sweetened coconut baked into the loaf and crisped on top. A deeply flavored tropical quick bread.

Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.

Sichuan dan dan noodles in a spicy, nutty broth of chili bean sauce, sesame paste, dark soy, and preserved vegetables with garlic and ginger. Fiery, slurpable, and ready in 15 minutes.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Made with sour milk and molasses, this moist, delicious bread just might make you become lucky!

Lemon saffron bread steamed in a slow cooker for a moist, golden crumb. Bloomed saffron and bright lemon zest deliver a fragrant, jewel-toned quick bread.

Bubble bread (monkey bread) made from scratch with yeast dough rolled into walnut-sized balls, dipped in melted butter, and coated in cinnamon-brown sugar. Baked in a tube pan and served pull-apart style.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Copycat Hostess Ho Ho cake in sheet form: chocolate cake topped with cooked-flour vanilla cream filling and finished with a glossy cocoa-fudge glaze. Childhood snack-cake nostalgia for a crowd.