10,000 fresh recipes

Vegetable spaghetti with sauteed bell pepper, zucchini, mushrooms, and onion in jarred marinara over thin pasta. A 30-minute weeknight pasta the whole family will eat.

This is a wonderful fall soup, and only 200 calories per serving.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Make your own Italian sausage from scratch: coarse-ground pork seasoned simply with fennel, pepper and dry red wine, stuffed into casings and cured two days. The plain, classic base sausage.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Spaghetti with lots of garlic and olive oil is the Italian aglio e olio classic: linguine cooked in garlic-steeped water, then finished with parsley and grated Parmesan. Pantry pasta perfection.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

One-pot cheesy tuna and rice with dill and parsley, ready in 30 minutes. Melted American cheese makes the sauce gooey and kid-friendly. A pantry-staple dinner when time is tight.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.

Classic chicken parmigiana, streamlined: saute chicken breasts, fan them out, blanket with marinara and melty mozzarella, then broil until bubbling. No breading, no deep-frying, one skillet, on the table in about 40 minutes.

Oven-baked chicken wings coated in a salty Parmesan and herb breadcrumb crust that shatters with every bite. Make-ahead friendly and feeds a crowd with 60 crispy pieces.

Beef barley stew baked in the oven with ground beef, tomatoes, carrots, water chestnuts, green pepper, and oregano. A hearty one-dish casserole with lean beef and pearl barley.

Maple-pepper roasted pork loin marinates overnight in lemon, maple syrup, shallots, garlic, thyme, and black pepper, then roasts with a sweet-peppery glaze. A Canadian-inspired roast for a crowd.