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3601 recipes in English · clear

Blueberry Streusel Muffins

50 min13 ingredientsMakes 10 muffins

Sofi | Broma Bakery · bromabakery.com

Breakfast Burritos

1 hr 15 min16 ingredientsMakes 8 burritos

smittenkitchen.com

Silken Tofu Yogurt
3 ingredients
carolsvegankitchen.com

Gochujang Turkey Sweet Potatoes

1 hr 10 min15 ingredients4 servings

Millie Peartree · bonappetit.com

Vegan Tofu Chocolate Pudding
2 hrs 3 min5 ingredients4
Carlo · carlocao.com

Swedish-Style Turkey Meatballs

1 hr19 ingredients10 servings

Kendra Vaculin · bonappetit.com

Silken Tofu Chocolate Pudding (No Cook)
4 hrs (mostly chilling)5 ingredients6 servings
Gena Hamshaw · thefullhelping.com

Char-Siu-Style Pork Chops

8 hrs 30 min (mostly chilling)19 ingredients6 servings

Shuai Wang · bonappetit.com

Sprouts Curry

30 min15 ingredientsServes 3

Dassana Amit · vegrecipesofindia.com

Roast Beef Tenderloin with Caesar Crust

2 hrs 40 min + overnight chill11 ingredients8 servings

Bruce Aidells · bonappetit.com

Artisan Bread
2 hrs 30 min + overnight option4 ingredients8 loaves
John Kanell · preppykitchen.com

Healthy Taco Salad

25 min19 ingredientsServes 3

loveandlemons.com

No Knead Artisan Bread

2 hrs 30 min + 42–45 min baking6 ingredientsMakes one 12-slice loaf

Karina Carrel · cafedelites.com

Bò Lúc Lắc (Shaking Beef)

2 hrs 15 min18 ingredients4 servings

Mark Bittman · cooking.nytimes.com

Mushroom and Kidney Bean Koftas with Herby Pesto

1 hr 15 min16 ingredients2

Becca Heyes · easycheesyvegetarian.com

Crunchy Roll Bowls

10 ingredients4 servings

Lindsay Ostrom · pinchofyum.com

Fried Rice

15 min13 ingredients2–3 people

recipetineats.com

Mini Banana Muffins

30 min10 ingredientsMakes 24 mini muffins

Ana Ankeny · therealfooddietitians.com

Portokalopita
2 hrs 45 min + cooling17 ingredients14 servings
Helen Bitzas · miakouppa.com

Vegan dorayaki (Japanese pancakes)

1 hr (mostly chilling & cooling)18 ingredientsMakes 4 double pancakes

lazycatkitchen.com

Beginner's Guide To Sourdough Focaccia Bread

12+ hrs (mostly overnight rise)7 ingredientsMakes 1 large focaccia

Emilie Raffa · theclevercarrot.com

Butter Chicken

30 min + overnight marinade17 ingredientsServes 3–4

Nagi | RecipeTin Eats · recipetineats.com

Creamy Tomato Chickpea Curry
25 min16 ingredients4 servings
Pick Up Limes · pickuplimes.com

Peanut Noodles

16 ingredientsServes 4

Lauren Allen · tastesbetterfromscratch.com

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1/2 cup / 115 g unsalted butter, melted
1 cup / 200 g granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
6 tablespoons / 170 g Greek yogurt
6 tablespoons / 90 ml buttermilk
2 cups + 2 tablespoons / 280 g all-purpose flour
1 tablespoon baking powder

Vegetable or neutral oil (for roasting, plus more for cooking eggs)
2 large Yukon gold potatoes, diced small (about 1/2-inch cubes)
1 small red onion, chopped
1 large red bell pepper, diced
1 to 2 jalapeños, chopped small
1/2 pound / 225 g breakfast sausage, removed from casings and crumbled, or bacon
Kosher salt
Freshly ground black pepper

4 medium sweet potatoes (1¼–1½ lb.), scrubbed
2 Tbsp. / 30 ml extra-virgin olive oil, plus more for drizzling
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 large onion, finely chopped
1 medium green bell pepper, ribs and seeds removed, finely chopped
6 garlic cloves, finely chopped
1 lb. / 450 g ground turkey
¼ cup / 60 g double-concentrated tomato paste

500 g silken tofu
80 g dark chocolate (melted)
1 tablespoon unsweetened cocoa powder
2 tablespoons sugar or maple syrup
1 pinch of salt

2 small onions, coarsely grated
2 cups / 200 g panko
½ cup / 120 ml whole milk
2 large eggs
2 lb / 900 g ground turkey
½ tsp ground allspice
2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt (for meatballs)
1 lb / 450 g fresh or frozen cranberries

1 block silken tofu, extra firm
2 tbsp / 15 g powdered sugar, sifted
2 tbsp / 30 ml fresh lemon juice

5 oz / 140 g vegan dark chocolate or semisweet vegan chocolate chips, roughly chopped
16 oz / 455 g silken tofu
3 tablespoons cocoa powder
4 tablespoons / 60 ml maple syrup or agave syrup
A pinch salt

½ cup / 120 ml distilled white vinegar
2 Tbsp. / 25 g sugar
¼ tsp. black peppercorns
¼ tsp. crushed red pepper flakes
1 garlic clove, finely grated
8 oz. / 225 g mixed radishes (such as red and/or watermelon and/or purple daikon), trimmed, thinly sliced
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ cup / 120 ml hoisin sauce

150 g mixed bean sprouts
2.5 cups / 600 ml water (for pressure cooking)
2 tablespoons / 30 ml oil
½ teaspoon cumin seeds
1 medium onion, chopped (⅓ cup / 80 g)
½ inch / 1 cm ginger + 3 to 4 garlic cloves, crushed to paste (or 1 teaspoon ginger-garlic paste)
1 medium tomato, diced (⅓ cup / 80 g)
1 or 2 green chilies, chopped

1 4-pound / 1.8 kg center-cut beef tenderloin, fat and silverskin trimmed
Kosher salt
4 teaspoons freshly ground black pepper, plus more for seasoning
2/3 cup / 45 g fine fresh breadcrumbs made from day-old white bread
2/3 cup / 70 g finely grated Parmesan
2/3 cup / 160 ml mayonnaise
4 anchovy fillets packed in oil, drained, finely chopped
4 teaspoons Dijon mustard

3 ¾ cups / 450 g bread flour
2 ¼ teaspoons instant yeast
1 ¾ teaspoons / 10 g kosher salt
1 ½ cups / 360 ml warm water (120–130°F / 49–54°C)

2 corn tortillas, sliced into strips
Extra-virgin olive oil, for drizzling (for tortilla strips)
1 tablespoon extra-virgin olive oil (for taco meat)
8 oz / 225 g shiitake mushrooms, stemmed and diced
1 cup / 115 g crushed walnuts
1 tablespoon tamari
1 teaspoon chili powder or taco seasoning
½ teaspoon balsamic vinegar

3 cups / 360 g bread flour (or plain/all-purpose)
1 tablespoon / 12 g white granulated sugar
2 teaspoons / 7 g dried yeast (instant or rapid rise)
1 1/2 teaspoons / 9 g salt
1 1/2 cups / 360 ml warm water
1 tablespoon / 15 ml olive oil

1 ½ to 2 pounds / 680–900 g beef tenderloin, cut into 1-inch cubes
2 tablespoons chopped garlic
1 tablespoon sugar (for marinade)
1 teaspoon salt (for marinade)
¼ teaspoon pepper (for marinade)
1 tablespoon neutral oil (for marinade)
¼ cup / 60 ml rice-wine vinegar
1 tablespoon sugar (for sauce)

1/2 tbsp oil
1/2 medium onion, finely diced
2 cloves garlic, minced
160 g / 2 cups mushrooms, diced small
400 g tin kidney beans, drained (240 g / 1 1/4 cups drained)
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander

50–75 g bubbly, active sourdough starter
375 g water
20 g honey (optional)
500 g bread flour or all-purpose flour
9 g fine sea salt
2–3 tbsp olive oil (for coating the pan)
Assorted toppings: rosemary, garlic cloves, flaky sea salt, tomatoes, olives, etc. (optional)

1 cup / 200 g rice, uncooked
2 cups / 300 g frozen shelled edamame
1 block extra firm tofu
swish of neutral oil
1/4 to 1/3 cup / 60–80 ml teriyaki or savory-sweet Asian-inspired sauce
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeño, thinly sliced

2 tbsp / 30 ml neutral oil
1/2 onion, finely chopped
2 garlic cloves, minced
120 g / 4 oz bacon, chopped (optional, or use ham)
1–1 1/2 cups / 150–225 g diced vegetables, frozen or fresh
2 cups / 400 g packed cooked day-old white rice, chilled or frozen & thawed
1 tbsp / 15 ml Chinese cooking wine (or Mirin, cooking sake, or dry sherry)
1 tbsp / 15 ml oyster sauce

2 medium-large ripe bananas, mashed (1 cup)
⅓ cup / 80 ml pure maple syrup
⅓ cup / 80 ml melted butter
1 egg
1 teaspoon pure vanilla extract
1 cup / 125 g all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

1 1/2 cups / 360 ml water
1 1/2 cups / 300 g sugar
1/3 cup / 80 ml orange juice
1 cinnamon stick
1/4 teaspoon orange blossom water (optional)
450 g phyllo sheets (1 lb or 16 oz)
4 eggs
3/4 cup / 150 g sugar

80 g / 1/3 cup mashed banana OR 70 g / 1/3 cup silken tofu
50 g / 1/4 cup caster sugar OR maple syrup
30 ml / 2 tbsp mirin (or water)
1 tsp lemon or lime juice
10 ml / 2 tsp vegetable oil, plus 5 ml / 1 tsp for frying
1 tsp vanilla extract
125 g / 1 cup plain flour
1 1/2 tsp baking powder

1/2 cup / 120 ml plain yoghurt (full fat)
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
1/2 tsp chilli powder or cayenne pepper powder
1 tsp ground cumin
1 tbsp ginger, freshly grated
2 cloves garlic, crushed

1 Tbsp vegetable oil
2 tsp coriander seeds
2 tsp brown mustard seeds
1 large onion
6 garlic cloves, minced
2 Tbsp tomato paste
2 tsp grated fresh ginger
½ Tbsp curry powder

1/2 cup / 120 ml creamy peanut butter
1/4 cup / 60 ml low-sodium soy sauce (or tamari)
3 tablespoons / 45 ml rice vinegar
2 1/2 tablespoons / 37 ml honey
2 1/2 tablespoons / 37 ml sesame oil
1 teaspoon freshly grated ginger
3 cloves garlic, minced
2 tablespoons / 30 ml chili oil (for mild, or add more for extra heat)