3,148 fresh recipes

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Annasi curry simmers fresh pineapple chunks in coconut milk with curry leaves, lemongrass, and green chilies for a sweet-tangy Sri Lankan side that pairs brilliantly with rice.

Fresh pineapple, mango, papaya, and strawberries layered with honey-sweetened vanilla yogurt and served in hollowed pineapple shells. A gorgeous low-fat tropical fruit salad.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Loaded with fruit, a classic version of Christmas fruitcake

Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.