2,290 wor recipes

Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.

Broccoli and sweet potato soup with a creamy yam puree base, sauteed garlic, celery, and a hint of allspice. Topped with fresh watercress and just as good served chilled.

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Orange-glazed sweet potatoes baked with fresh orange juice, brown sugar, cinnamon, nutmeg, and a touch of wheat germ. A naturally sweet holiday side dish with citrus brightness.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.