1,664 verte recipes

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Homemade bubble solution mixes liquid soap, water, and sugar for stronger, longer-lasting bubbles. Kids' DIY craft with optional food coloring and unconventional bubble wands.

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.