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Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Cooking with Couscous
Technically neither a grain nor a pasta, couscous is versatile, low-maintenance, and right at home in both warm and cold dishes.
Get the Facts on Rhubarb
Did you know in Medieval Europe rhubarb was more valuable than opium? Get more juicy facts (and recipes).
Build a Better Sandwich
Sandwiches shouldn’t be confined to just the lunchbox—when layered with vegetables and protein in unique combinations, they can be transformed into nutritious dinnertime meals.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.
Strawberries: Facts and Fable
Today, strawberries rank as the most beloved berry in the world—and perhaps they always have.
Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Aside from saucing steak, chimichurri makes a tasty marinade and can be used as a basting sauce.
A quick-reference guide to vegetarianism, sure to come in handy if you ever plan to cook for one.
Using Wheat Berries
This trendy-for-good-reason grain is packed with nutrients and can be used in a number of delicious ways.
Pâte: Types and Techniques
Roughly translated, pâte (PAHT) is French for “paste” and refers to various doughs, batters and pastries.
Also known as celery root or knob celery, celeriac (seh-LER-ee-ak) is a great addition to soups, stews, and braises.