2,086 verte recipes

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Refrigerator dill pickles with garlic, fresh dill, and apple cider vinegar brine. No canning required. Crisp, sour, ready in 4 to 7 days.

Sweet avocado mousse blends ripe avocado with lemon yogurt and coconut rum, then folds in whipped egg whites for a pale green, silky chilled dessert topped with chopped pistachios.

Vegetable spaghetti with sauteed bell pepper, zucchini, mushrooms, and onion in jarred marinara over thin pasta. A 30-minute weeknight pasta the whole family will eat.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Easy new potato salad with skin-on baby potatoes folded into creamy dill dressing and fresh green onions. Make it the day ahead so the flavors mingle and the spuds drink in the herbs.

White sangria built on dry white wine, cinnamon simple syrup, sparkling water, and citrus and apple slices for a chilled summer pitcher that pours light and crisp.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Pizza Di Napoli tops pre-made bread shells with caramelized onions, wilted garlic spinach, roasted red peppers, and melted cheese. White pizza in the Neapolitan style, ready in under an hour.