9,128 sugar recipes

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Quick bread mix combines whole-wheat and all-purpose flours with baking powder, soda, cinnamon, and salt for a make-ahead 2½ cup pantry staple. Use in mango pecan, banana, or zucchini quick breads.

Crispy fried tofu presses firm Chinese or Japanese tofu, slices it thin, then deep fries until puffy and golden. Two-ingredient vegetarian appetizer with shatter-crisp edges.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Very easy pork recipe for a quick weeknight main dish. Cajun pork loin, with a hint of sweet 'n sour served with rice that's ready in about 15 minutes flat.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread