4,739 verte recipes

It's easy to make, and it tastes a lot better than store-bought crust.

Old-fashioned homemade apple pie with a flaky oil crust, McIntosh apples spiced with cinnamon, allspice, and nutmeg, and a hot vanilla glaze brushed over while the pie is still warm. The glaze is what sets this version apart.

Thin, tangy vinegar and peanut oil basting sauce with tomato paste, mustard, and hot sauce for grilled chicken. Whisk it together in 5 minutes and brush it on while the charcoal does the work.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Had this with cracked wheat bread. What a great meal!!

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

A supe'ed up version of a White Russian. Tastes so smooth and delicious, but look out...it'll throw you for a a loop. My favorite drink!

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

No-bake gianduja truffle cake with a praline and pirouette cookie base, topped with bittersweet chocolate mousse, dusted in dark cocoa. A restaurant-quality dessert.

No-bake chocolate pudding pies in single-serve graham cracker crusts with cinnamon, whipped topping, and chocolate curls. Ready in 10 minutes flat.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.