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3600 recipes in English · clear

String Bean Chicken

30 min17 ingredientsServes 4

Sarah · thewoksoflife.com

Apple Peanut Butter Caramel Bars

1 hr 15 min20 ingredientsMakes 12 bars

Isa Chandra · theppk.com

Ham Chowder

45 min13 ingredients10 servings (2-1/2 quarts)

Lauren Pahmeier · tasteofhome.com

Easy Black Bean Burger Recipe

22 min13 ingredientsMakes 6 burgers

loveandlemons.com

Smashed Chickpea Caesar Wraps

25 min10 ingredientsMakes 2 wraps

Sarah Bond · liveeatlearn.com

Stir-fried Rice Cakes (Nian Gao)

2 hrs 40 min (mostly marinating)22 ingredientsServes 4

Sarah · thewoksoflife.com

Copycat Otis Spunkmeyer Oatmeal Raisin Cookies

45 min11 ingredientsMakes 24 cookies

Audrey Wood · twopinkpeonies.com

Easy Tapenade

7 ingredientsMakes 1 1/2 cups

Cookie and Kate · bing.com

The BEST Cheesecake Recipe

1 hr 20 min + overnight chill10 ingredients12 slices

Sam Merritt · sugarspunrun.com

Vegan Oromo

1 hr 40 min + overnight rest (optional)15 ingredientsMakes 1 oromo

Henrik Persson · veganphysicist.com

Sri Lankan Fish Curry

1 hr (mostly marinating)24 ingredientsServes 4

Sneh · cookrepublic.com

Spicy Creamy Vegan Ramen (Jinya Copycat)

15 ingredients2 large servings

Nicolette Wax · homecookedroots.com

Tomato Soup

2 hrs 10 min18 ingredients6 servings

Gina Homolka · skinnytaste.com

Fresh Peach Cake

1 hr 15 min12 ingredients12 slices

Lora · cheflorarecipes.com

The Best Broccoli Salad

9 ingredients8 servings

Holly Nilsson · spendwithpennies.com

Tofu Stroganoff

14 ingredients6 servings

Thee Burger Dude · theeburgerdude.com

Grilled Jamaican Jerk Chicken

1 hr 45 min + marinating17 ingredients8 pieces

Stephanie Kay · kaynutrition.com

Chocolate Chunk Shortbread

6 ingredients12 slices

Alice Wiggins · glutenfreealice.com

Quinoa Salad With Corn and Basil

30 min11 ingredients6 servings

Ali Slagle · cooking.nytimes.com

Lowcountry Seafood Salad

1 hr 15 min17 ingredients

Kardea Brown, photo by THE WAY HOME / HarperCollins Publishers · gardenandgun.com

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12 oz / 340 g boneless skinless chicken breast or thighs, thinly sliced
2 tablespoons water
1 teaspoon soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons vegetable oil (for searing chicken)
1 pound / 450 g string beans, ends trimmed and cut in half
3 cloves garlic, sliced

3 cups graham cracker crumbs
1/3 cup / 80 ml refined coconut oil
3 tablespoons / 45 ml vegan milk (unsweetened)
1 teaspoon vanilla extract
1/2 cup / 60 g all-purpose flour
3 tablespoons / 38 g sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

10 bacon strips, diced
1 large onion, chopped
1 cup / 240 ml diced carrots
3 tablespoons / 25 g all-purpose flour
3 cups / 720 ml whole milk
1-1/2 cups / 360 ml water
2-1/2 cups / 625 g cubed potatoes
1 can (15-1/4 oz / 430 g) whole kernel corn, drained

3 cups / 710 ml cooked black beans, drained and rinsed
1/3 cup / 80 ml grated yellow onion (about 1/2 medium)
2 garlic cloves, minced
2 chipotle peppers from a can, diced
2 tablespoons / 30 ml adobo sauce
1 tablespoon / 15 ml tamari
1 tablespoon / 15 ml balsamic vinegar
1 teaspoon ground cumin

2 boneless chicken thighs, skin on
Salt and pepper, to taste
1 tbsp / 8 g cornstarch
3 tbsp / 45 g butter
5 cloves garlic, minced
2 tbsp / 30 ml soy sauce
2 tbsp / 30 ml mirin
2 tbsp / 30 ml honey

2 lb beef chuck roast
1 tbsp butter
1 small onion, sliced
1 (28 oz) can whole peeled tomatoes
2 fresh tomatoes, sliced
1/3 head cabbage, sliced (first batch)
2 stalks celery, sliced
1 carrot, sliced

4 tablespoons / 60 ml brandy
4 tablespoons / 60 ml port
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
good pinch salt
300 g / 11 oz raisins
250 g / 9 oz currants
250 g / 9 oz sultanas

3 slices watermelon
2 slices cantaloupe
3 kiwis
20 blackberries
200 grams blueberries
200 grams raspberries
20 strawberries

1 15-oz / 425 g can chickpeas, drained and patted dry
¼ medium white onion
1 Tbsp flour
½ tsp garlic powder
½ tsp each salt and smoked paprika
2 Tbsp / 30 ml olive oil
2 tortilla wraps
2 handfuls chopped romaine

8 oz / 225 g pork shoulder or loin, julienned
1 tablespoon / 15 ml water
2 teaspoons / 10 ml light soy sauce
1/2 teaspoon / 2.5 ml sesame oil
1/4 teaspoon / 0.5 g white pepper
1 teaspoon / 5 ml vegetable oil
1 teaspoon / 5 g cornstarch
2 cloves garlic, coarsely chopped

1 cup / 200 g brown sugar
1 cup / 200 g sugar
2 cups / 240 g all purpose flour
2 1/2 cups / 200 g quick oats
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/8 teaspoon nutmeg
1 cup / 225 g unsalted butter (softened, do not melt)

1 cup / 240 ml Castelvetrano olives, pitted
1/2 cup / 120 ml Niçoise or Kalamata olives, pitted
1/4 cup / 15 g lightly packed fresh flat-leaf parsley (thin stems ok)
1 tablespoon / 10 g drained capers
1/4 cup / 60 ml extra virgin olive oil
2 medium cloves garlic, pressed or minced
1 tablespoon / 15 ml lemon juice

1 1/2 cups / 170 g graham cracker crumbs
2 tablespoons sugar
1 tablespoon brown sugar
7 tablespoons / 100 g butter, melted
32 oz / 910 g cream cheese, softened to room temperature
1 cup / 200 g sugar
2/3 cup / 160 g sour cream
1 1/2 teaspoons vanilla extract

200 g / 7 oz all-purpose flour
2 tsp olive oil
½ tsp salt
100 mL / 3.4 fl oz water
2 cloves garlic, minced (1 tbsp)
50 mL / 3.4 tbsp dried chili flakes
75 mL / 2.5 fl oz vegetable oil (for chili oil)
180 g / 6.3 oz pumpkin or sweet potato, grated

500 g / 1 lb 2 oz firm white fish fillets (barramundi), cut into large cubes
1 tsp ground turmeric
1 tbsp lime juice
½ tsp sea salt flakes
2 tbsp / 30 ml grapeseed oil (or any neutral oil)
½ cinnamon quill
1 tsp cumin seeds
½ tsp mustard seeds

250 g / 8.8 oz gluten-free plain flour
75 g / 2.6 oz caster sugar
1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
Pinch of sea salt (optional)
175 g / 6.2 oz dairy-free butter block, cold and cubed
150 g / 5.3 oz dairy-free chocolate buttons

1 tablespoon sesame oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup / 240 ml low sodium vegetable broth
3 cups / 720 ml low sodium vegetable broth
1/4 cup / 60 ml tahini
2 tablespoons miso paste
1 tablespoon maple syrup

1 tablespoon olive oil
2 tablespoons butter (plus more for finish)
1 cup / 240 ml celery (finely diced)
1 cup / 240 ml carrots (finely diced)
1 ¼ cups / 300 ml onions (finely diced)
5 garlic cloves (minced)
⅛ teaspoon crushed red pepper flakes (or more to taste)
2 tablespoons tomato paste

3 cups / 720 ml fresh ripe peaches, chopped
2 cups / 240 g all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup / 115 g unsalted butter, softened
1 cup / 200 g granulated sugar
2 large eggs

1 cup / 240 ml mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar
salt and black pepper to taste
8 cups / 600 g broccoli florets, bite-sized pieces
⅓ cup / 50 g diced red onion
½ cup / 80 g dried cranberries
¼ cup / 35 g sunflower seeds

2 Tbsp vegan butter
1 cup / 240 ml diced onion or shallots
8 oz / 225 g sliced mushrooms
4 cloves garlic, minced
1/4 cup / 30 g flour
2–3 cups / 480–720 ml vegan beef or vegetable broth
2–3 tsp Dijon mustard
1 Tbsp vegan Worcestershire sauce

1 small onion, roughly chopped
2 scallions, ends removed and roughly chopped
2 cloves garlic
1–2 scotch bonnets or habanero peppers, stem and seeds removed
1 1/2 teaspoons ground allspice
1/2 tablespoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 cup / 200 g quinoa
3 cups / 480 g fresh or frozen corn kernels
Salt
1 garlic clove, finely grated
Zest of 1 lemon, finely grated
¼ cup / 60 ml fresh lemon juice
¼ cup / 60 ml extra-virgin olive oil
1 cup / 120 g toasted walnuts or almonds, coarsely chopped

¼ cup / 60 ml olive oil
Juice of ½ lemon
1 lb / 450 g medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 cup / 240 ml mayonnaise
¼ cup / 60 ml sweet relish
2 tbsp / 30 ml red wine vinegar