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3583 recipes in English · clear

Cauliflower Pakoda

15 ingredientsServes 4

swasthi · indianhealthyrecipes.com

The Best Vegan Garlic Alfredo Sauce

20 min9 ingredientsMakes 2 cups sauce

Brandi Doming · thevegan8.com

White Chocolate Raspberry Muffins

1 hr12 ingredientsMakes 12 muffins

Nagi · recipetineats.com

Korean Beef Bulgogi Rice Bowls

25 min22 ingredients4–5

recipetineats.com

Angel Hair Pasta

20 min13 ingredients4 servings

Dan Pelosi · cooking.nytimes.com

Best Red Salsa

7 ingredientsMakes 4 cups

Cookie and Kate · cookieandkate.com

Frutti di Mare

30 min13 ingredients4

CiaoFlorentina.com · ciaoflorentina.com

Muhammara (Roasted Red Pepper Dip)

45 min13 ingredients6

Suzy Karadsheh · themediterraneandish.com

Quick & Easy Banana Muffins

40 min13 ingredientsMakes 10–12 muffins

Sally · sallysbakingaddiction.com

Best Blondie Recipe

50 min12 ingredientsMakes 15 blondies

Sam Merritt · sugarspunrun.com

Easy lemon ravioli with baby spinach and cheese

25 min9 ingredientsServes 4

abc.net.au

Cioppino

1 hr 15 min22 ingredientsServes 6

Lauren Allen · tastesbetterfromscratch.com

Japanese-Style Strawberry Chocolate Parfait (Vegan, Gluten-Free)

6 hrs 15 min10 ingredients

Ellie · ellielikes.cooking

Lazy Pork Soup Dumplings
17 min18 ingredientsMakes 6 bowls
CiCi Li · cicili.tv

Singapore Noodles (Singapore Mei Fun)

1 hr 15 min19 ingredientsServes 4

Bill · thewoksoflife.com

Copycat Trader Joe's Curried Chicken Salad

20 min11 ingredients4 servings

Julia · theroastedroot.net

Waffles
8 ingredientsServes 4 to 6
laurainthekitchen.com

Bacon and Chive Deviled Eggs

8 ingredientsMakes 12 eggs

Andrea Geary · americastestkitchen.com

Stuffing Buns

15 ingredientsMakes 12

laurainthekitchen.com

Stovetop Mac and Cheese

20 min10 ingredients4 servings

Penny McCord Jewell · altonbrown.com

Anne Burrell's Focaccia

2 hrs 45 min + cooling8 ingredients8

Anne Burrell · bigflavorstinykitchen.com

Alton Brown's Mushroom Stroganoff

40 min14 ingredients6–8 servings

tastecooking.com

Classic Deviled Eggs
45 min5 ingredientsMakes 1 dozen filled egg halves
America's Test Kitchen · americastestkitchen.com

Overnight Chocolate Chia Seed Pudding

3 hrs 5 min + overnight chill8 ingredients4 (1/2-cup servings)

Minimalist Baker · minimalistbaker.com

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4 cups / 950 ml water
½ teaspoon salt (for blanching)
300–350 g / 10–12 oz cauliflower florets
1¼ teaspoon ginger garlic paste
2 sprigs curry leaves, chopped
2 green chilies, chopped (adjust as needed)
1½ teaspoon ajwain (carom seeds)
1 teaspoon red chili powder (adjust)

1 medium white onion, diced (200 g / 1 1/2 cups)
1 cup / 240 ml low-sodium vegetable broth (for cooking)
4 x-large garlic cloves, minced (15 g)
1/2 cup / 120 ml low-sodium vegetable broth (for blending)
1/2 heaping cup / 75 g raw unsalted cashews
1/2–3/4 teaspoon salt
1/4–1/2 teaspoon ground black pepper
2 tablespoons nutritional yeast

2 cups / 250 g plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
125 g / 1/2 cup unsalted butter, cut into chunks
3/4 cup / 150 g caster sugar
1 large egg, at room temperature
2/3 cup / 160 ml milk, at room temperature

1 tbsp onion, finely grated
3 tbsp red apple, finely grated
3 garlic cloves, finely grated
1 tsp ginger, finely grated
2 1/2 tbsp soy sauce (all-purpose or light)
1 tbsp sesame oil
1 tbsp mirin (optional)
1 tbsp brown sugar

¼ cup / 60 ml extra-virgin olive oil
3 tablespoons / 45 g butter
1 pound / 450 g cherry tomatoes, halved
3 garlic cloves, minced
1 shallot, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch crushed red pepper (optional)

1 clove garlic, roughly chopped
1 can (15 oz / 425 g) diced fire-roasted tomatoes, half the juice drained and discarded
1/2 cup / 60 g roughly chopped white onion
1/4 cup / 10 g lightly packed fresh cilantro leaves
1/2 medium jalapeño, seeds and ribs removed, roughly chopped
1 tablespoon lime juice, more if needed
1/2 teaspoon fine sea salt

1 cup / 240 ml reserved pasta water
3/4 lb / 340 g spaghetti
1/4 cup / 60 ml extra virgin olive oil
4 cloves garlic (grated)
1 tsp red pepper flakes + more to taste
1 lb / 450 g clams & mussels (mixed, cleaned well)
1/2 cup / 120 ml white wine
1 lb / 450 g wild shrimp (peeled)

2 red bell peppers
1 tbsp extra virgin olive oil (for roasting)
3 tbsp extra virgin olive oil (for blending)
1 garlic clove, roughly chopped
1/4 lb / 115 g shelled toasted walnuts
2 1/2 tbsp tomato paste
3/4 cup / 90 g bread crumbs
2 tbsp pomegranate molasses

1 1/2 cups / 188 g all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups / 345 g mashed bananas (about 4 medium or 3 large ripe bananas)
6 tablespoons / 85 g unsalted butter, melted (or melted coconut oil)

1 cup / 225 g unsalted butter (melted)
1 ¼ cup / 275 g brown sugar (firmly packed)
½ cup / 100 g granulated sugar
2 large eggs (room temperature preferred)
1 egg yolk (room temperature preferred)
2 teaspoons vanilla extract
2 ¼ cups / 280 g all-purpose flour
2 teaspoons cornstarch

625 g ravioli, any variety, though cheese-filled works well
2 to 3 tablespoons extra virgin olive oil, plus more to serve
3 garlic cloves, finely chopped
250 g cooked chickpeas, from 1 can, drained and rinsed
¼ cup / 60 ml lemon juice, from 1 to 2 lemons
80 g (about 1½ packed cups) finely grated Parmesan
120 g baby spinach leaves
1 heaped tablespoon lemon zest, from 1 to 2 lemons

1-2 lbs Dungeness or king crab shells (reserved from meat)
1 lb large raw shrimp shells & tails (reserved from meat)
1/4 cup / 60 ml olive oil
1 bulb fennel, chopped
1 onion, chopped
3 shallots, diced
4-6 cloves garlic, minced
1/4 tsp crushed red pepper flakes

1 lb / 450 g frozen strawberries
2 frozen bananas
½ cup / 120 g raw cashew butter
2–4 tbsp soy milk (or coconut milk)
1 tbsp lime juice (optional)
cornflakes (or other cereal of choice)
sliced strawberries
chocolate mousse

1½ pounds / 680 g ground pork
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil

2 eggs (beaten)
1 1/2 tablespoons vegetable oil (for the shrimp)
12 large frozen shrimp (peeled, deveined, and butterflied)
4 ounces / 115 g char siu (Chinese Roast Pork)
2 cloves garlic (chopped)
1 tablespoon Shaoxing wine (can substitute dry cooking sherry)
3 dried red chili peppers
9 ounces / 255 g napa cabbage (shredded, about 3 cups)

10 oz extra wide egg noodles
1 tbsp unsalted butter (for first mushroom batch)
1 tbsp unsalted butter (for second mushroom batch)
2.5 portobello mushrooms, stems and gills removed, thinly sliced
2.5 portobello mushrooms, stems and gills removed, thinly sliced
1/2 tsp kosher salt (for first mushroom batch)
1/2 tsp kosher salt (for second mushroom batch)
5 scallions, white bottoms only

1 lb / 450 g boneless skinless chicken breasts
1/4 cup / 60 ml whole milk Greek yogurt
1/4 cup / 60 ml mayonnaise
2 teaspoons lemon juice
2 teaspoons mustard
1/2 teaspoon pure maple syrup
1 tablespoon yellow curry powder
3 green onions, sliced

2 cups / 240 g all purpose flour
Baking powder
Salt
2 tbsp / 25 g granulated sugar
Whole milk
Unsalted butter, melted
2 eggs
1 tsp vanilla extract

2 slices bacon, chopped fine
6 large hard-boiled eggs
2 tablespoons / 30 ml mayonnaise
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives
2 teaspoons distilled white vinegar
1/8 teaspoon salt
Pinch cayenne

1 Tbsp olive oil
1 small yellow onion, finely diced
1 1/2 stalks celery, finely diced
Small pinch of salt
1 Tbsp poultry seasoning
1 Tbsp active dry yeast
1 tsp sugar (for proofing)
1 cup / 240 ml warm water, about 110°F / 43°C

1 tablespoon kosher salt (for cooking pasta)
8 ounces / 225 g elbow macaroni
4 tablespoons / 60 g unsalted butter, cut into small pats
3/4 cup / 180 ml evaporated milk
2 large eggs
1 teaspoon kosher salt
3/4 teaspoon mustard powder
1/2 teaspoon hot sauce

1 3/4 cups / 420 ml warm water
1 package active dry yeast
1 tablespoon granulated sugar
5 cups / 625 g all-purpose flour (plus additional for kneading)
1 tablespoon kosher salt
1/2 cup / 120 ml extra-virgin olive oil (for dough)
1/2 cup / 120 ml extra-virgin olive oil (for pan)
coarse sea salt (for sprinkling)

7 large eggs
3/4 teaspoon whole-grain mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1/4 teaspoon Worcestershire sauce

1/4 cup / 30 g cacao powder or unsweetened cocoa powder
3–5 tablespoons / 45–75 ml maple syrup
1/2 tsp ground cinnamon (optional)
1 pinch sea salt
1/2 tsp vanilla extract
Almond Breeze Almondmilk Original Unsweetened (some, for paste)
1 ½ cups / 355 ml Almond Breeze Almondmilk Original Unsweetened (remaining)
1/2 cup / 120 ml chia seeds