991 tea recipes

Gluten-free peanut butter cookies made with rice flour, maple syrup, and natural peanut butter. No eggs, no wheat, no dairy. Just pure peanut flavor with classic fork marks.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Minute a la king with tuna and peas in a creamy mushroom sauce served over toast points. A quick, 4-ingredient pantry dinner ready in under 10 minutes.

Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Quick, easy and delicious way to cook your winter squash as a side dish.

Pasta and peas tosses ditalini macaroni with sweet peas, sauteed mushrooms, and a quick tomato juice sauce. Melted fontina cheese pulls it all together for a 30-minute Italian weeknight dinner for two.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Quick beef stew uses canned vegetables and pre-cooked beef cubes warmed in beef gravy with onion and bay in the microwave. Ready in 15 minutes for a budget-friendly weeknight dinner.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.