7,057 light recipes

Homemade chocolate covered peanut clusters with just four ingredients: semisweet chocolate chips, corn syrup, water, and salted peanuts. Drop, chill, and devour. The easiest candy you'll ever make.

Satisfy your hunger with this succulent and scrumptious dish you can easily make with some help from your slow cooker.

Old-fashioned popcorn balls made with molasses, corn syrup, and butter cooked to hard crack stage. A five-ingredient treat kids can help shape with buttered hands.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Rich chocolate caramels: chewy homemade candies cooked to firm-ball stage with brown sugar, corn syrup, half-and-half, and unsweetened chocolate. Wrap individually in waxed paper for the perfect homemade gift.

Soy-and-rice-wine marinated chicken stir-fried with egg noodles, snow peas, prosciutto, and scallions, finished with a drizzle of toasted sesame oil. Better than takeout, ready in an hour.

This loaded avocado bacon Swiss cheese omelet is creamy, smoky, and ready in under 10 minutes. Fluffy eggs stuffed with ripe avocado, melted Swiss, and crispy bacon make the ultimate quick breakfast.

Chilled asparagus salad with pickled red ginger, sesame oil, and soy dressing. A crisp, refreshing Japanese-inspired side dish that takes just 20 minutes to prepare.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Filipino calamari stew with squid simmered in garlic, vinegar, soy sauce, and pepper: tender in 10 minutes, served immediately while still hot and tangy.

You can try, but they taste great and your guests will have trouble figuring out what they are.

The Yellow Hammer Slammer recipe

Havana Banana cocktail mixes light rum, banana liqueur, and pineapple-coconut drink over ice in a brandy snifter. A tropical sipper ready in minutes.