6,418 fresh recipes

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Your family will adore this scrumptious casserole made with broccoli florets, cheddar cheese and cream of mushroom soup.

Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.

Homemade refried beans with cheese made from pinto beans mashed with sauteed onion, garlic, and chili powder. Topped with melted cheddar for a creamy, flavorful Mexican side dish.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.

Let your garden become a part of your baking skills with these rich biscuits.

Fettuccine with Tomato Basil & Yogurt Sauce recipe

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.