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3838 recipes in English · clear

Classic Grilled Chicken Sandwich

18 ingredients4 to 6 sandwiches

thetipsyhousewife · thetipsyhousewife.org

Lemon Poppyseed Cake

18 ingredients12, 12–14 slices

Lindsay · lifeloveandsugar.com

The Best Vegan Mushroom Risotto

16 ingredientsServes 6

Nisha Vora · rainbowplantlife.com

Skinny lemon cupcakes with drizzly icing

11 ingredientsMakes 12

The Hairy Bikers · bbc.co.uk

Spicy Watermelon and Feta Salad

8 ingredients2 servings

Carlene Thomas · honestcooking.com

Homemade Ranch Dressing

10 ingredients

x.com

Galbi - Korean BBQ Marinated Beef Short Ribs

13 ingredients4 people

Nagi · recipetineats.com

Oshpelo

12 ingredients8 servings

Vered Guttman · veredguttman.com

Tuna And Pasta Salad

13 ingredients2 servings

Irena Macri · cookedandloved.com

Easy Moroccan Stuffed Eggplant (beef or lamb)

23 ingredientsServes 2–4

recipetineats.com

Greek Swiss Chard Pie

11 ingredients6 servings

Martha Rose Shulman · cooking.nytimes.com

The Best Chocolate Cake Recipe {Ever}

12 ingredients24

Robyn Stone · addapinch.com

Easy Quiche Recipe

9 ingredients6 servings

Ashley Fehr · spendwithpennies.com

How to Make Italian Buttercream

8 ingredients10 servings

John Kanell · preppykitchen.com

Swiss Meringue Buttercream

5 ingredientsMakes 5 cups

Sally · sallysbakingaddiction.com

Super Moist Chocolate Cupcakes

12 ingredientsMakes 12–14 cupcakes

Sally · sallysbakingaddiction.com

Lacto Fermented Green Peas

9 ingredients

Valeria - Beets 'n Bones blog · beetsandbones.com

Homemade Strawberry Cake

19 ingredientsServes 10–12

Sally · sallysbakingaddiction.com

Crispy Air Fryer Baby Potatoes
7 ingredientsServes 4
Kristina Tipps · tastyoven.com

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4 to 6 half-size chicken breasts
1 cup / 240 ml Zesty Italian Dressing
1 cup / 240 ml Sprite or 7UP
1 tsp dried oregano
1/2 tsp celery seed
1/4 tsp chili powder
1/4 tsp paprika
1/8 cup / 30 ml dill pickle juice

2 1/2 cups / 325 g all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup / 112 g unsalted butter, room temperature
1/2 cup / 120 ml vegetable oil
1 1/2 cups / 310 g sugar
1/2 tsp vanilla extract

4 tablespoons / 56 g vegan butter, softened
2 tablespoons / 30-35 g white miso paste, softened
20 ounces / 570 g mixed mushrooms, sliced or torn
1 tablespoon extra virgin olive oil
2 tablespoons roughly chopped fresh thyme leaves
3 garlic cloves, minced
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons extra virgin olive oil

200 g / 7 oz self-raising flour
1 tsp bicarbonate of soda
75 g / 3 oz golden caster sugar
100 g / 3½ oz blueberries
1 unwaxed lemon, zest finely grated
2 free-range eggs
150 ml / ¼ pint low-fat natural yoghurt
2 tbsp semi-skimmed milk

50g strong white bread flour
125ml whole milk, chilled
650g strong white bread flour
14g fine salt
10g fast-action dried yeast
410ml whole milk, chilled
2 tbsp honey
100g unsalted butter, room temperature

1 cup / 150 g Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
¼ tsp salt
1 egg
¼ cup / 56 g Chelsea White Sugar
¾ cup / 190 ml Meadow Fresh Original Milk

4 cups / 600 g watermelon, cubed
1 cup / 150 g feta cheese, crumbled
1 jalapeño, thinly sliced
2 tablespoons / 30 ml olive oil
1 tablespoon / 15 ml lime juice
Salt to taste
Pepper to taste
Fresh mint leaves for garnish

1/2 cup / 120 ml sour cream
1/2 cup / 120 ml buttermilk
1/4 cup / 60 ml avocado oil mayo
1 tbsp fresh chopped dill (or 1 tsp dried)
1 tbsp chopped parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp lemon juice or champagne vinegar

1/3 cup / 80 ml soy sauce
1/4 cup / 55 g brown sugar
2 tbsp mirin
1/4 cup / 60 g onion, finely grated with juice
1/4 cup / 60 g nashi pear, finely grated with juice
2 tsp garlic, finely grated
2 tsp ginger, finely grated
2 tbsp / 30 ml water

2 medium yellow onions
2 tablespoons / 30 ml olive oil
2 lb / 900 g lamb shoulder, bone in, cut into large pieces
Kosher salt
Ground black pepper
½ teaspoon cumin seeds
6 large carrots, peeled and julienned
1 can (15.5 oz / 440 g) cooked chickpeas, washed

200 g / 7 oz caster sugar
200 g / 7 oz softened butter
4 eggs, beaten
200 g / 7 oz self-raising flour
1 tsp baking powder
2 tbsp milk
100 g / 3.5 oz softened butter
140 g / 5 oz icing sugar, sifted

3 lb / 1.4 kg Yukon Gold potatoes
4 tbsp / 60 g butter, cubed
1 tsp salt
1/4 cup / 15 g fresh parsley (or any fresh herb)

1 large onion
5 lbs / 2.3 kg potatoes, peeled
5 eggs
3/4 cup / 180 ml oil
1 Tbsp salt
Black pepper to taste

3.5 oz / 100 g dry elbow pasta
⅓ cup / 80 ml light sour cream
⅓ cup / 80 ml light mayonnaise
1 teaspoon mustard (such as Dijon or yellow)
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
7 oz / 200 g canned tuna, drained

2 x 250 g / 8 oz eggplants (aubergines), ~17 cm / 7" long
3/4 tsp cooking salt / kosher salt
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 1/2 tsp coriander
1 1/2 tsp paprika
1 tsp cumin
3/4 tsp all spice powder

2 lb / 900 g fresh green peas (shelled; or frozen/thawed)
3–4 inch / 8–10 cm piece fresh horseradish root, sliced
2–3 garlic cloves
5–6 bay leaves
1 quart / 950 ml filtered water, hot
1/2 tsp sea salt
2–3 tbsp raw unfiltered apple cider vinegar
2–3 tbsp sauerkraut juice (optional)

2 to 2½ lb / 900 g to 1.1 kg Swiss chard, stemmed and washed
Salt
2 tbsp extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
¼ cup / 15 g chopped fresh herbs (dill and parsley) or 1 tsp each dried thyme and oregano
3 large eggs, beaten
4 oz / 115 g feta cheese, crumbled

2 cups / 240 g all-purpose flour (spoon + level)
2 cups / 400 g sugar
3/4 cup / 75 g unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon espresso powder (homemade or store-bought)
1 cup / 240 ml milk (or buttermilk, almond, or coconut milk)

1 single pie crust (unbaked)
6 large eggs
¾ cup / 180 ml milk (or cream)
¾ teaspoon salt
¼ teaspoon black pepper
1 cup / 140 g cubed cooked ham
1 cup / 115 g shredded cheddar cheese
3 tablespoons sliced green onions

4 large egg whites, room temperature
¼ teaspoon salt (optional)
¼ teaspoon cream of tartar / 0.84 g
⅓ cup / 67 g granulated sugar
1 cup / 200 g granulated sugar
⅓ cup / 79 ml water
16 oz / 454 g unsalted butter, room temperature, cut into 1-inch pieces
1 teaspoon pure vanilla extract (optional)

6 large egg whites (approximately 180 g)
2 cups / 400 g granulated sugar
1 1/2 cups / 340 g unsalted butter, softened but still cool, cut into Tbsp-size pieces
2 teaspoons pure vanilla extract
1/8 teaspoon salt

3/4 cup / 94 g all-purpose flour (spooned & leveled)
1/2 cup / 41 g unsweetened natural cocoa powder
1 teaspoon espresso powder or instant espresso
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup / 100 g granulated sugar

1 lb / 454 g fresh strawberries
1 cup / 25 g freeze-dried strawberries
8 oz / 226 g full-fat brick cream cheese, softened
1/2 cup / 113 g unsalted butter, softened
3 cups / 360 g confectioners' sugar
1 Tbsp whole milk
1 tsp pure vanilla extract
pinch of salt, to taste

1.5 lbs / 680 g baby potatoes, sliced in half
2 tbsp extra virgin olive oil (or avocado oil)
1 tbsp garlic powder
3 tsp dried rosemary (or 3 tbsp fresh)
1 tsp salt
1/2 tsp paprika
1/8 tsp black pepper