6,419 fresh recipes

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Berry kiwi jam, a no-cook freezer jam with crushed raspberries, chopped kiwi fruit, sugar, and pectin. Bright fresh-fruit flavor that tastes like summer in a jar, no canning equipment required.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Easy rhubarb dump cake with just 4 ingredients: fresh rhubarb, sugar, yellow cake mix, and whipping cream. A no-fuss spring dessert with a tender cake top and jammy fruit bottom.

Thai mango sticky rice (khao niaow ma muang) with coconut cream sauce poured over warm sticky rice and served with fresh sliced mangoes. The classic Thai street dessert made from scratch.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.

Chunky gazpacho: a no-cook Spanish-style cold soup of tomato juice, fresh chopped tomatoes, and cucumber, chilled three hours so the flavors marry. Vegan, gluten-free, low-fat.

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

Bright, citrusy California-style carrots tossed with fresh orange sections and zest. A fat-free vegetarian side dish that brings sunshine to any plate in just 30 minutes.

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.

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.