10,000 fresh recipes

Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.

Oil-free curried vegetables built on a water saute with curry powder, coriander, turmeric, cumin, and mustard. Potato-cauliflower-pea stew with bold spice and zero fat.

Orange almond cheesecake with Amaretto, Cointreau, and fresh orange juice in a graham-almond crust, topped with a gelatin-set Cointreau whipped cream. Truly decadent.

Clear tomato soup strains fresh tomatoes, celery, carrots, onion, and cloves into a clean, brothy soup brightened with lemon juice. Vegan, gluten-free, fat-free, served hot or cold.

Super quick, easy and it came out delicious with layers of great textures.

Prepare your own salad with this easy recipe that's perfect to use when those backyard barbecues come around the corner!

Tomato beef stir-fry with sirloin marinated in soy and sherry, fresh tomato wedges, bell pepper, and a curry-ketchup cooking sauce. A weeknight stir-fry with real punch.

Tuna pizza with homemade dough, fresh tomato sauce, pine nuts, and basil. An Italian-style pizza from scratch with a slow-rise crust and Mediterranean toppings.

Homemade yeast bagels loaded with fresh jalapeño and hot sauce right in the dough, boiled and baked until golden with more jalapeño on top. Chewy, spicy, and nothing like what you'll find at the store.

One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.

Savory hazelnut compound butter with Parmesan, lemon zest, and fresh tarragon. A no-cook flavored butter for grilled fish, roasted vegetables, or crusty bread.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Rustic peach skillet pie with fresh sliced peaches, cinnamon, and butter in a pastry crust folded over the edges like a galette. Simple, open-faced, and baked until bubbly and golden.