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Fennel in Wine and Honey
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Jewish Apple Cake II
Yellow cake filled with apples and cinnamon.
Orange Honey Cake
This is an easy-to-make honey and orange cake that tastes great. It's flavored with orange juice and zest. Frost with your favorite frosting.
Lamb Braised in Pomegranate
This lamb with pomegranate sauce is about as seasonally appropriate as it gets and one of the best things I've tasted in a long time.
Honey Roasted Red Potatoes
These slightly sweet honey potatoes are perfect with most entrees.
Quince Jelly
This quince jelly is an old family recipe. Quince is a fruit related to apples and pears — it has a bright flavor but is quite tart. This jelly is the perfect way to use quince fruit.
Fresh Carrot Soufflé
A carrot soufflé as good as your favorite restaurant makes!
Honey Syrup
This honey syrup is a great syrup for pouring over gingerbread, but it is also wonderful in cocktails, on pancakes, waffles, or almost anything!
Cardamom Maple Salmon
This cardamon maple salmon recipe has the flavors of India with a maple twist. The flavor is exceptional, delicious, and unique. Orange zest may be added for an extra flavor twist.
Carrot Souffle with Brown Sugar
Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit!
Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)
I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
Honey Chicken
Chicken breasts bathed in a tangy, citrus honey marinade, then baked. This is a great marinade for chicken breasts. For a more low-fat recipe, try reducing the amount of oil. As far as I can tell, it's just used to 'glue' the marinade to the chicken.
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