10,000 fresh recipes

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

Crab and cream cheese log seasoned to taste with sherry, mustard, or Worcestershire and rolled in fresh parsley. A two-ingredient appetizer that comes together in 15 minutes and looks impressive on any cocktail tray.

Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.

Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Chicken soup avgolemono: the classic Greek egg-lemon soup, where whipped eggs and fresh lemon are tempered into hot chicken-and-rice broth for a creamy, tangy bowl with no cream at all.

Light and airy cantaloupe chiffon pie with pureed and cubed melon, fluffy egg white meringue, and whipped cream in a pie shell. A retro summer dessert that floats off the fork.

Excellent as a cold remedy and as a starter to an Indian meal.

An easy to make dish that's delicious down to the last bite (of the second serving, of course).

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Eggplant lasagna with broiled eggplant and zucchini layered with ricotta, mozzarella, Parmesan, and spaghetti sauce. A no-noodle, low-carb lasagna that freezes well.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Honey herb grilled pork roast marinated in beer, honey, Dijon mustard, olive oil, rosemary, and garlic, then grilled or oven-roasted until juicy. The marinade simmers down into a glaze for the sliced roast.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.