10,000 fresh recipes

This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Quick orzo salad with grape tomatoes, red onion, and fresh basil in a simple red wine vinaigrette. A 15-minute side dish that shines warm or cold, perfect for picnics and weeknights.

Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.

These rustic pie like galettes were so delicious. Buttery crust and a delicious filling made with roasted leek and onion, and creamy navy beans. It didn't last long. Yum.

Moo goo gai pan is the classic Chinese chicken and mushroom stir fry: tender sliced chicken with snow peas, water chestnuts and a light, glossy white sauce. Fresh, crunchy and easy to make gluten-free.

Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Cucumber yogurt salad with fresh mint, cumin, and nonfat yogurt. A cool, refreshing raita-style side dish that's low-fat and ready in 40 minutes.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.

Velvety ricotta and fresh spinach baked in a rich egg custard with Parmesan and nutmeg. A classic Italian-style quiche that puffs up golden and cuts into clean, elegant slices.

Fluffy and light the roasted beets add beautiful color rising from the bottom.