3,079 fresh recipes

Use homemade or store-bought marinara sauce, a few fresh vegetables and pasta to make this quick, easy and tasty one-pan meal that's ideal for a busy week-day supper.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Curried beef and kidney bean chili topped with sharp cheddar and fresh scallions. The unexpected curry powder addition transforms a basic chili into something with serious depth and global flavor.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Double apple muffins use both apple juice and chopped fresh apple in a brown-sugar batter, then finish with cinnamon sugar tops. Tender, fruit-loaded breakfast muffins ready in 35 minutes.

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Super blueberry muffins, packed with two full cups of fresh berries for maximum fruit-in-every-bite. A simple one-bowl recipe ready in 20 minutes for breakfast or snacking.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

This is an easy to make sweet condiment great with all kinds of dishes or a topping for burgers or even as a base for pizza.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

You will not only love the bright colour of this dish, but also love the fragrant flavour. Use whole wheat pasta to add extra fibre. Enjoy!

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.