4,739 verte recipes

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

A very sweet pie originally come from family recipes

Tangerine-berry fruit salad with sliced tangerines, blackberries, and blueberries on a creamy blended banana and sour cream base. A colorful no-cook fruit plate ready in 15 minutes.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

Chocolate fudge bundt cake coated with sliced almonds and drizzled with glossy chocolate glaze creates an impressive centerpiece dessert that's easier than it looks.

French Canadian apple dumplings. Perfect with Canadian cheddar.

A lighter take on chocolate mousse using cocoa powder, almond extract, and fluffy whipped topping set with gelatin. Rich chocolate flavor, airy texture, fewer calories than the classic.

Try this new type of delicious cabbage rolls that are made with cornbread stuffing mix and sausages.

Mexican wedding cookies (polvorones) made with butter, finely chopped pecans, vanilla, and a hint of cinnamon, rolled in powdered sugar while still warm. Tender, crumbly, and melt-in-your-mouth.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

These buttery and nutty honey cookies are absolutely the best. Toasted almonds really give the cookies yummy nuttiness and flakey texture. Honey adds the sweetness and more depth to the taste. These delicious treats will win compliments from everyone who tastes it.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Eggplant with tofu stir-fries thinly sliced Japanese eggplant and silky tofu cubes with garlic, fresh chiles, basil, and salty yellow bean sauce. A Thai-style 30-minute vegetarian main.