From the kitchen of New York Times

From the kitchen of Leona Casler

A hamburger with a kick!

From the kitchen of Someone from Instagram

These simple cookies will turn a vibrant green when cooked, no joke! Tasty and easy to make.

From the kitchen of Amber

Yummy cookies without a lot of sugar! Also perfect for people with diet restrictions. Makes about 12-20.

From the kitchen of Ann Watkins

A delicious custard pie we enjoyed growing up

From the kitchen of Food Nouveau

Makes 12 servings.
This rich, authentic Bolognese Sauce is based on a registered Italian recipe for Ragù Bolognese. This meat-centric sauce is completely different from the bright red, tomato-based North American version of the sauce: it’s creamy, aromatic, and surprisingly delicate in flavor. Italian Bolognese Sauce produces a simply unforgettable pasta dish!

From the kitchen of Delish

From the kitchen of Chowhound

6 to 8 servings
Total: 45 mins

Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal.

From the kitchen of Chowhound

6 servings
Easy
Total Time: About 1 hr Active: 20 mins

From the kitchen of Feed Me Phoebe

Prep Time 5 minutes
Total Time 45 minutes
Servings 4

*Recipe Notes
This is a great make-ahead meal and can keep in the fridge for up to week.

From the kitchen of Southern Living

From the kitchen of Aus der Küche von Karen VanEvera

Eines unserer Lieblingsgebäck zu Weihnachten − leicht, locker und zimtartig!

Macht ungefähr 4,5 Dutzend.

Siehe Horns für das Rezept auf Englisch und mit originalen Einheiten (cups FTW!).

From the kitchen of Khazana bag of dal

From the kitchen of Betty Bossi

From the kitchen of World Vegetarian Classics by Celia Brooks Brown

From the kitchen of NYTimes Cooking

From the kitchen of Ikaria by Diane Kochilas

I have always needed to add at least 2 cups of water.

From the kitchen of Ikaria by Diane Kochilas

From the kitchen of Ikaria by Diane Kochilas

I added shredded zucchini

From the kitchen of Naturally Nourished

An absolutely delicious soup that’s fast and easy.
Vegan, Gluten free.

From the kitchen of The Blue Zones Solution

From the kitchen of The Blue Zones Solution

From the kitchen of The Blue Zones Solution

From the kitchen of The Blue Zones Solution

From the kitchen of The Blue Zones Solution

From the kitchen of Ikaria by Diane Kochilas

*I found I need to add about 2 cups of water

From the kitchen of Mark Bittman

Options: add cubed tofu, mizirtha (non melting) cheese, or pork

*Amber’s easier option: use frozen chopped spinach and skip the blanching step

From the kitchen of Tasting Hygee by Leela Cyd

From the kitchen of Tasting Hygee by Leela Cyd

I would double this recipe next time and increase the quantity of spices. Otherwise it was delish!