2,086 verte recipes

Fruit basket salad dressing with dried figs, orange yogurt, crushed pineapple, and nutmeg. A creamy, naturally sweet topping for fresh fruit salads. No cooking, just stir and chill.

Baked hot fruit compote with plums, peaches, and mandarin oranges in a brown sugar-lemon glaze. A warm, easy dessert or brunch side from pantry staples.

Chilled strawberry soup blended with red wine, plain yogurt, and sugar. A no-cook summer dessert soup that chills overnight for deep berry flavor.

Three-ingredient lemon cookies made with cake mix, whipped topping, and an egg, rolled in powdered sugar for a crinkle-top finish. Soft, puffy, and ready in 20 minutes.

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

Chilled strawberry soup blended from fresh strawberries, yogurt, orange juice, and honey. A no-cook, 5-minute cold fruit soup that doubles as dessert or a refreshing starter.

Banana honey frozen yogurt with just 4 ingredients: ripe bananas, plain yogurt, honey, and lemon juice. Naturally sweetened, no refined sugar, made with or without an ice cream maker.

Mock apple pie made entirely from Ritz crackers, sugar syrup, and cinnamon. The Depression-era classic that fooled families when apples were scarce or expensive, still uncannily convincing today.

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Blueberries with brown sugar cream is a 3-ingredient dessert: fresh blueberries, a dollop of sour cream, and a sprinkle of brown sugar that slowly melts into dark ribbons. Ready in 5 minutes.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Sliced SPAM simmered with zucchini, potatoes, carrots, and canned tomatoes seasoned with basil, oregano, and garlic in one skillet. A budget-friendly 40-minute dinner that feeds eight.

Deep plum pie with halved plums baked under overlapping pastry rounds, sweetened with brown and white sugar, warmed with cloves or cardamom and thickened with quick tapioca.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Baked barley is a hands-off three-ingredient grain side: pearl barley, chopped onion, and vegetable stock all baked in a covered casserole until tender and chewy. Hearty, healthy, and infinitely riffable.