10,000 fresh recipes

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Garlic prawns sauteed in butter with shallots, then simmered in champagne and fresh lemon juice with dill. An elegant 20-minute seafood dinner served over rice or pasta.

Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.

Stuffed pork burgers with a sauteed mushroom and green onion filling sealed between two seasoned patties. Grilled until juicy and served on kaiser rolls with fresh toppings.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Retro cranberry mold salad loaded with fresh cranberries, apples, bananas, pineapple, and crunchy nuts set in lemon Jello. A vintage holiday side dish that belongs on every potluck table.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

Broiled sirloin steak sliced thin and topped with fresh apricot relish simmered with red onion, rice vinegar, and Chinese five spice.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.