6,303 fresh recipes

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Spicy chorizo, smoky chipotles, and melted Cotija and Manchego cheeses broiled on crusty French bread. This open-faced Mexican bread makes game day or weeknight snacking seriously addictive.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Kangaroo strips wok-tossed with baby bok choy in a chilli black bean sauce made with rice wine, soy sauce, ginger, and fish sauce. A fast Australian-Asian fusion stir-fry ready in 35 minutes.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Sea bass fillets soaked in cumin-spiced milk, topped with a cilantro and green chile sauce, then baked in foil packets. Mexican-style fish that stays flaky and moist every time.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Fruit soup thickened with tapioca, sweetened with honey, and topped with sliced banana. Serve hot or chilled as a dessert, appetizer, or over cornbread.

Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.