9,806 goose recipes

Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Vegetarian brown rice pilaf with pine nuts, currants, cumin, and turmeric. A fragrant, golden side dish with sweet-savory contrast in every bite.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.

Southern-style marinated vegetable salad with green beans, shoe peg corn, peas, pimentos, and onion rings in a sweet red wine vinegar dressing. A classic make-ahead side dish for potlucks.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

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.

Simple crockpot Corned Beef and Cabbage that cooks for 10-12 hours on low. Just beef, onions, garlic, and bay leaves for hands-off weeknight Irish comfort food.