4,109 verte recipes

Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.

Non-alcoholic pina colada flip made with pineapple juice, cream of coconut, and club soda, topped with vanilla ice cream. A fizzy tropical drink ready in 5 minutes.

Fresh basil and ripe avocado blended with almonds, garlic, and lemon juice into a creamy 10-minute chutney. A vibrant, herbaceous condiment for grilled meats and fish that beats store-bought every time.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

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.

Lasagna Sarde is a Sardinian-style pasta with lobster, saffron, potatoes, overripe tomatoes, and white wine tossed with fettuccine. A rustic Italian seafood pasta that celebrates simple, bold ingredients.

Microwave chocolate pecan clusters with marshmallows and semi-sweet chips. Five ingredients, no baking, and ready to eat in under an hour. Makes 20 clusters.

Peanut butter fudge marble cake doctors a boxed mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade dessert with bakery-style swirls.

Dilled cucumber salad with shredded cucumber, green onions, and fresh dill in thickened yogurt. A cool, creamy low-fat side dish similar to tzatziki.

Sweet pineapple and strawberry jam meet crushed red pepper in this 30-minute chicken breast dish. Golden raisins add chewy bursts of flavor to a glossy, fruity sauce you'll want to drizzle on everything.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

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Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.