4,474 sugar recipes

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

This savory dish made with pinto beans is easy to make and tastes great with homemade bread.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Curry-scented desk lunch: a no-cook Tupperware assembly of rice, frozen peas and spinach, canned chickpeas, and raisins with a dusting of curry powder. Microwaves in minutes and beats the sad vending machine.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.