6,418 fresh recipes

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

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When garlic meet cheese, when bread mixes with garlic and cheese, so great!

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Scallops stir-fried with bamboo shoots, carrots, and snow peas in a ginger-gin sauce, served inside a crispy deep-fried potato basket. A Chinese banquet showpiece you can pull off at home.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Puttanesca sauce with briny olives, capers, and red pepper flakes simmered in crushed Roma tomatoes and tossed with spaghetti for a bold, punchy weeknight pasta.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.