10,000 fresh recipes

Date orange loaf is a moist quickbread with chopped dates, fresh orange juice and zest, and a handful of toasted nuts. Old-fashioned tea bread perfect for breakfast or snacking.

Baked chicken wings glazed in a sticky homemade sweet-and-sour sauce made from ketchup, vinegar, and sugar. Just 5 ingredients, one pan, and an hour from oven to table.

Bread machine applesauce sweet orange bread blends apple and citrus for a low-fat breakfast loaf. Fresh orange juice, zest, and applesauce replace butter for a tender, lightly sweet crumb.

Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.

No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.

Curried turkey salad with fresh orange, seedless grapes, and toasted coconut in a light mayonnaise dressing. A bright, fruity way to use leftover turkey.

Fresh vegetable relish with celery, tomatoes, green pepper, and lettuce in a sweet vinegar-ketchup dressing. A no-cook condiment ready in 10 minutes.