10,000 fresh recipes

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.

This quick, easy and refreshing green bean salad is a great side dish in any occasion.

Cheesy, moist and delicious! These biscuits are certainly one of the best ones we have ever had.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Chilled spinach yogurt soup with potato, dill, and a nutmeg finish. Bright green, tangy, low-fat, and ready for hot weather dinners or a cool starter.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.

Bonchi is a quick Sri Lankan curried beans dish simmered in coconut milk with cumin, turmeric, curry leaves, and fresh chilies. A simple vegetarian side ready in 40 minutes.

Pea and carrot salad with lovage tosses steamed fresh peas and baby carrots in a creamy mayo-yogurt dressing with Dijon mustard. The herb lovage adds a celery-like depth you won't get from parsley.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

A succulent and tantalizing salmon dish made with garlic, horseradish and pure maple syrup.

Single-jar homemade dill pickles with fresh dill heads, garlic, and apple cider vinegar brine. Small-batch refrigerator pickles that cure for 2 weeks before they're ready.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

Lobster quiche with Gruyere cheese, sherry, and a hint of tomato paste and nutmeg in a rich cream custard. Fresh lobster chunks in a flaky pastry shell for an elegant brunch.