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3593 recipes in English · clear

Broccoli Cheddar Gnocchi Soup

30 min15 ingredients4–6 servings

Theodora Kaloudis · delish.com

Chicken and Pesto Rice With Peas

50 min14 ingredients4 to 6 servings

Dan Pelosi · cooking.nytimes.com

No-Pea-Protein Protein Bars

9 ingredientsMakes 12 squares

Dreena Burton · dreenaburton.com

Extra Crispy Corn Fritters

12 ingredientsMakes 8–9 fritters

Nagi · recipetineats.com

Easy & Hi-Protein Vegan Kimchi Jjigae

30 min18 ingredientsServes 4

Joanne Molinaro · thekoreanvegan.com

Burnt aubergine veggie chilli

2 hrs 15 min24 ingredients

Izy Hossack · bbcgoodfood.com

Apple Crisp Pizza

50 min16 ingredientsServes 8

wausaupilotandreview.com

Blackened Tilapia
15 min16 ingredients4 servings
Makinze Gore · delish.com

Chicken Spiedini with Lemon Butter Sauce

35 min15 ingredients6 servings

Caitlyn Erhardt · erhardtseat.com

Grilled Pesto Chicken Wraps

15 min9 ingredients2 wraps

Elaine S. · wanderingchickpea.com

One-Pot Tuna Orzo With Zucchini

20 min13 ingredients4 servings

Samantha Seneviratne · cooking.nytimes.com

One Pan Creamy Garlic Chicken Breasts

30 min14 ingredients4

The Chunky Chef · thechunkychef.com

Lemon Blueberry Buttermilk Sheet Pan Pancakes

30 min14 ingredientsMakes 16 squares

Gina Homolka · skinnytaste.com

Carrot Cake Cookies

40 min15 ingredientsMakes 24 cookies

Tiffany · lecremedelacrumb.com

Best Fluffy Pancake Recipe

20 min8 ingredientsYield: 4

Laura Fuentes · laurafuentes.com

Easy Vegan Cheese Sauce

7 ingredients3

Ela · elavegan.com

Healthier Broccoli Cheese Casserole (with cottage cheese!)

45 min11 ingredients6 servings

Alexis Joseph, MS, RD · hummusapien.com

Soft and Chewy Chocolate Chip Cookies

2 hrs 30 min (mostly chilling)9 ingredientsMakes 38 cookies

Danielle Rye · livewellbakeoften.com

Oatmeal Chocolate Chip Cookies

1 hr 20 min (plus chilling)10 ingredientsMakes 24 cookies

John Kanell · preppykitchen.com

Air Fryer Salmon with Dijon Mustard

20 min9 ingredients2 (two 0.5 lb / 227 g fillets)

ChihYu Smith · iheartumami.com

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4 tbsp / 60 g unsalted butter
1 large yellow onion, chopped
Kosher salt
3 cloves garlic, finely chopped
3 tbsp / 24 g all-purpose flour
4 cups / 960 ml low-sodium chicken or vegetable broth
1 (12-oz / 340 g) pkg broccoli florets, coarsely chopped
1/2 tsp kosher salt

2 pounds / 900 g boneless, skinless chicken thighs, cut into 1-inch cubes
1 teaspoon salt (for chicken)
1 teaspoon black pepper (for chicken), plus pinch crushed red pepper
2 tablespoons / 30 ml extra-virgin olive oil
½ medium white or yellow onion, minced
6 garlic cloves, minced
2 cups / 400 g long-grain white rice, rinsed
4 cups / 950 ml chicken broth

1/2 cup / 120 ml barbecue sauce
1/3 cup / 80 ml soy sauce
1 tbsp rice wine vinegar
2 tsp sesame oil
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp honey
kosher salt

2 cups / 250 g plain all-purpose flour
4 tsp baking powder
1/4 cup / 50 g white sugar
Pinch of salt
1 large egg
1 3/4 cups / 420 ml milk
1 tsp vanilla extract
4 tsp / 20 g butter (for cooking)

1 cup / 160 g pitted dates (steamed if needed)
1/2 cup / 65 g pumpkin seeds
1/2 cup / 45 g rolled oats
1/4 cup / 25 g cocoa powder
1/4 cup / 65 g organic peanut butter
1/4 cup / 30 g organic peanut butter powder
1/4 cup / 30 g pumpkin seed protein powder
1/4 tsp sea salt

1/4 cup / 60 g plain flour
1/4 cup / 30 g cornflour / cornstarch
1/4 tsp baking soda (or 3/4 tsp baking powder)
1 egg
2 tbsp / 30 ml milk (any type)
2 cups / 300 g fresh corn kernels (raw, canned or frozen also fine)
1/2 cup / 50 g parmesan, finely grated
3/4 cup / 75 g green onions, sliced

1 can red kidney beans
2 cups / 480 ml water
1 clove garlic, peeled & crushed
1 tsp salt
2 stalks thyme
1 scallion / green onion
1 scotch bonnet pepper
1 can coconut milk

2 cups tomatoes, in addition to their juices (28-ounce / 800 g can whole peeled tomatoes)
5 tablespoons / 70 g butter
1 onion, peeled and cut in half
Salt

1 tbsp sesame oil
2 tbsp gochugaru
3 large shiitake mushrooms, sliced
1/4 cup diced onion
3 scallion whites, chopped
2 cloves garlic, minced
1/2 cup diced potato
2 cups aged kimchi, cut into bite-sized pieces

1 tbsp olive oil or rapeseed oil
1 red onion, diced
2 carrots, finely diced
1 aubergine, charred, peeled & roughly chopped
70 g puy lentils or green lentils, rinsed
30 g red lentils, rinsed
400 g can kidney beans with liquid
3 tbsp dark soy sauce

4 medium apples, peeled, cored and thinly sliced
2 tablespoons butter
1/3 cup / 75 g brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon water

2 tbsp packed brown sugar
4 tsp ground cumin
2 tsp kosher salt
2 tsp paprika
2 tsp dried oregano
1 tsp freshly ground black pepper
1 tsp garlic powder
4 (6 oz) tilapia filets

2 lbs / 900 g chicken breasts
1/3 cup / 80 ml olive oil
1/2 tsp ground black pepper (for marinade)
1/4 tsp sea salt (for marinade)
ground black pepper, remaining (for breading)
sea salt, remaining (for breading)
1 tsp red pepper flakes
1 tbsp fresh parsley

1/2 cup / 115 g grated mozzarella (dairy-free if needed)
1/3 cup / 80 ml basil pesto
1 cup / 140 g shredded rotisserie chicken
1/2 cup / 75 g canned artichoke hearts, chopped
1 avocado, pitted and sliced
2 tsp Italian seasoning
Arugula or fresh basil (optional)
2 large flour tortillas

¼ cup / 60 ml olive oil
3 medium zucchini, cut into 1-inch pieces (about 5 cups / 750 ml)
2 large garlic cloves, grated
Salt
Red-pepper flakes
12 oz / 340 g orzo
3 cups / 720 ml chicken broth
1 (5 oz / 140 g) can olive-oil packed tuna, drained

4 chicken breast halves
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp paprika
1/4 cup / 30 g all-purpose flour (for dredging)
2 Tbsp / 30 ml olive oil
1 Tbsp / 15 g butter
2 shallots, finely minced (or 1 small yellow onion)

1 1/2 cups / 190 g unbleached all-purpose flour
1/2 cup / 60 g white whole wheat flour
2 tablespoons / 25 g granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons / 30 g unsalted butter, melted and cooled slightly
2 cups / 480 ml low-fat (1%) buttermilk

2 3/4 cups / 345 g flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1 cup / 225 g butter, room temperature (slightly firm)
3/4 cup / 150 g sugar
3/4 cup / 165 g brown sugar
2 teaspoons vanilla

1 1/2 cups / 190 g all-purpose flour
2 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
2 tablespoons / 25 g sugar
1 1/4 cups / 300 ml milk
1 egg
3 tablespoons / 45 g butter, melted
2 teaspoons vanilla extract

3/4 cup / 180 ml coconut milk (canned)
3 tbsp nutritional yeast flakes
2 tbsp tapioca flour (OR arrowroot flour/starch)
1/2 tsp sea salt (or to taste)
1/2 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
Pinch of smoked paprika (optional)

16 oz / 450 g frozen broccoli florets
1 1/4 cups / 300 g cottage cheese (low fat or full fat)
1 cup / 115 g shredded sharp cheddar or Colby Jack cheese
1 large egg
1 tsp Dijon mustard
1/4 cup / 25 g grated parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp kosher salt

2 3/4 cups / 345 g all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup / 230 g unsalted butter, softened
1 cup / 200 g light brown sugar, packed
1/2 cup / 100 g granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract

1 cup / 120 g all-purpose flour
1/2 tsp baking soda
1/2 cup / 113 g unsalted butter, room temperature
1/3 cup / 65 g granulated sugar
2/3 cup / 140 g light-brown sugar, packed
1/2 tsp salt
2 tsp pure vanilla extract
1 large egg

1 lb / 454 g center-cut salmon fillet (divided into 2 pieces, 0.5 lb / 227 g each)
0.5 tbsp / 7.5 ml olive oil (for the sauce, initial coating)
2 tsp whole-grain mustard
4 tbsp / 60 ml lemon juice
0.5 tsp coarse sea salt
0.25 tsp ground black pepper
0.25 tsp garlic powder
2 tbsp / 30 ml olive oil (for the sauce, finishing drizzle)