3,188 old recipes

Only 4 ingredients! Grape juice studded with banana slices makes this all-natural dessert delightfully glorious!

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

A much improved tuna casserole that's perfectly sized for two hearty servings. Cheesy creamy and packed with a variety of textures.

What an excellent cookie! Not too sweet with just the right amount of spices...

Slow roasted (in a slow cooker) pork ribs in golden mushroom soup.

A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.

Rich and delectable, this showy dessert makes an elegant finale to any dinner.

A great dip for dinner parties that can be served with crackers, vegetables or tortilla chips.

Italian asparagus. How to cook asparagus Italian-style. Classic flavor-packed cold marinated asparagus with an onion, caper, lemon and mint dressing. Perfect to make ahead and serve anytime with simple ingredients. It's even vegan and vegetarian.

A staple in Nova Scotian homes for generations.

This is my favorite pumpkin pie recipe! I found it years ago, and recently lost it in a move. I was joyous to find it again! I encourage everyone to use fresh pumpkin, just cut into large chunks, steam, then scoop out of peel, easy!

A light yet delicious Chinese dumpling soup. The dumpings are made with several kinds of veggies, smoked tofu, shiitake mushrooms, water chest nuts, and black fungus, tossed with soy sauce, rice vinegar, sesame oil. Simply wrap it up with store-bought wonton or dumpling wraps.