10,000 fresh recipes

Fresh raspberry sour cream cake bakes whole berries and chopped walnuts into a tender tube cake. Topped with whipped cream and sugared raspberries for a summer dessert table centerpiece.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Fresh mushroom soup with butter-seared mushrooms, sweet onion, and skim milk thickened with arrowroot. A lighter, creamier take on the canned standby in under 30 minutes.

Fresh watermelon balls drizzled with a blended citrus mascarpone sauce made from orange, lemon, and grapefruit juices. A light, elegant summer dessert with no cooking required.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

Fresh apple butter cake loaded with diced McIntosh apples and walnuts, baked in a tube pan and drizzled with a warm sherry glaze. Dense, spiced, and indulgent.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

An easy citrus infused bread for your bread machine enriched with cottage cheese and grapefruit.

Fresh strawberry pie glace with whole berries macerated in Cointreau under a homemade strawberry glaze. Topped with sweetened whipped cream for a stunning no-bake filling.

Fresh raspberry pie suspends 5 cups of raw berries in a glossy raspberry gelatin glaze inside a graham cracker crust. No-bake summer dessert that lets the fresh fruit shine.

Fresh vegetable casserole with broccoli, carrots, zucchini, and celery in a cheddar-mayonnaise sauce topped with buttered saltine crumbs and Parmesan. A cheesy vegetarian bake with a crunchy crust.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.

Fresh berry crumb pie with a toasted hazelnut crumb crust serving double duty as topping, filled with juicy mixed berries and lightly thickened with cornstarch. Summer baking that tastes like a streusel, a pie, and a cobbler all at once.

Portuguese-style fresh tuna marinated in vinegar and garlic, pan-fried with a whisper-thin flour crust. Served the Azorean way with stale sourdough dipped in warm pan marinade.