How to cook vegetable stew: 5 secrets and 5 extraordinary recipes

Vary the potatoes and zucchini with peas, Brussels sprouts, celery or artichokes.

Vegetable stew is a versatile dish that will develop your culinary imagination. You can combine any vegetables. The main thing is to keep a few rules in mind.

5 secrets of a delicious vegetable stew

It is best to cut the vegetables into similar pieces. This way they will be fried and stewed more evenly, and the stew itself will look more attractive.
There are several technologies for making the dish. All vegetables can be fried or boiled separately, and later combined and cooked until the stew is ready. Or first create a fry (usually from onions, carrots and garlic) and add other ingredients one by one. In the first case, the vegetables will keep their shape better.
If you choose the 2nd production method, try to place the vegetables in the correct sequence. Otherwise, the stew can transform into an amorphous mass. Add the hardest vegetables first, such as potatoes, peppers or pumpkin. And after some time, add soft ingredients: tomatoes, peas or herbs.
To prevent the vegetables from burning during the cooking process, you can add a little water or broth to the stew. Especially if the dish does not contain juicy liquid vegetables.
Due to prolonged heating, the taste and smell of seasonings may change. Therefore, add them in the middle of production or closer to the end. Then the dish will turn out to be the most fragrant.

5 vegetable stew recipes

As already mentioned, stew can be prepared from all the goods that are found in the kitchen. But if you're tired of the usual vegetable combinations, try these worthy dishes.

1. Vegetable stew with Brussels sprouts, corn and pumpkin

Ingredients

300 g Brussels sprouts;
salt - to taste;
150 g pumpkin;
1 carrot;
1 leek;
3 tablespoons olive oil;
250 g canned corn;
100 g frozen, fresh or canned green peas;
½ reddish bell pepper;
1 teaspoon Italian herb seasoning;
several sprigs of dill;
a few sprigs of parsley.

Manufacturing

Cut the Brussels sprouts in half or leave whole if they are small. Boil the cabbage in bubbling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrots into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add pumpkin and carrots, add a little water from the corn and simmer covered over moderate heat for about 10 minutes.

Add peas and diced peppers to the vegetables and cook for another 7 minutes. Place cabbage and corn in a frying pan, add salt, Italian herbs and chopped herbs. Stir and simmer for another 5 minutes.

2. Spicy vegetable stew with cauliflower, potatoes, chickpeas and spinach

Ingredients

1 fork cauliflower;
salt - to taste;
800 g potatoes;
2 cloves of garlic;
1 green chili pepper;
1 onion;
2 tablespoons olive oil;
2 tablespoons butter;
1 teaspoon turmeric;
1 teaspoon ground coriander;
1 teaspoon mustard seeds;
1 teaspoon ground ginger;
1 teaspoon curry seasoning;
350 g boiled or canned chickpeas;
250 g spinach.

Manufacturing

Disassemble the cabbage into florets and place in boiling salted water for 5 minutes. Then discard in a colander and leave 150 ml of the water in which the cabbage was boiled.

Peel the potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin slices, and the onion into half rings. Heat two types of oil in a frying pan over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a few minutes. Place the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add the chickpeas and spinach and cook until the greens soften.

3. Vegetable stew with zucchini, eggplant, tomatoes and peppers

Ingredients

2 eggplants;
3 zucchini;
3 burgundy or yellow peppers;
3 tablespoons olive oil;
2 reddish onions;
4 cloves of garlic;
½ bunch of basil;
several sprigs of thyme;
6 tomatoes;
400 g of tomatoes in their juice;
1 tablespoon balsamic vinegar;
salt - to taste;
ground black pepper - to taste;
½ lemon.

Manufacturing

Cut the eggplants, zucchini and peppers into large pieces. Heat 2 tablespoons oil in a frying pan over medium heat. Stir-fry the vegetables for about 5 minutes until they are browned and soft. Place vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add onion, garlic, chopped basil stems, and thyme leaves. Fry, stirring, for 10–15 minutes.

Place the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Stir well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and salt as needed. Stir and cook for another minute.

4. Vegetable stew with celery, tomatoes and green beans

Ingredients

1 onion;
1 reddish bell pepper;
2 celery stalks;
2 cloves of garlic;
600 g tomatoes;
4 tablespoons olive oil;
300 g green beans;
several sprigs of parsley;
several sprigs of dill;
½ teaspoon dried thyme;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the onion into thin half rings, the seeded pepper into thin strips, and the celery into large slices. Chop the garlic.

Quickly dip the tomatoes in boiling water, transfer them to ice water and peel off the skins. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add the peppers, celery and green beans and sauté for 2-3 minutes. Pour in a little water, cover with a lid and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables under the lid for about 15 minutes, stirring occasionally.

5. Vegetable stew with peas, artichokes and snow-white wine

Ingredients

10 tomatoes;
8 tablespoons olive oil;
4 cloves of garlic;
4 carrots;
6 sprigs of thyme;
4 dried bay leaves;
300 ml snow-white wine;
1 kg frozen green peas;
3 bunches of green onions;
400 g canned artichokes;
salt - to taste.

Manufacturing

Pour boiling water over the tomatoes for a few minutes, then drain the liquid and peel the skins from the vegetables. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat the oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, bay leaf and wine and cook for another 5 minutes.

Add peas, chopped onions and artichokes to the vegetables. Cover with a lid and simmer for 8–10 minutes. Remove the bay leaves, season the stew with salt and stir well.

Vegetable stew

Vegetable stew, but what kind. It’s hard to amaze me, but this is something! So the successful combination of vegetables turned an obvious stew into a wonderful dish. I wholeheartedly recommend you try it.

Turkish vegetable stew

A very ordinary dish, but thanks to the sauce, it is very tasty. Unusually summery and colorful. You can eat it both warm and cool. Any set of vegetables to suit your taste.

Vegetable stew with meatballs

Usually I always cook stews with just vegetables or with meat. I decided to slightly change the usual recipe and added meatballs to the vegetable stew. It turned out very tasty and satisfying!

Vegetable stew

Dear cooks, I am posting the recipe for my very favorite stew, which I first tried as a child at my beloved aunt’s in the glorious town of Buzuluk and which is loved in my family to this day. So, as they say, the recipe is time-tested. The stew is made from common ingredients and is especially delicious when served cool. Because you will have to tinker a little, you need to cook it in a large saucepan so that it lasts forever. Stew is excellent both as an independent dish and as a side dish for meat.

Vegetable stew in the sleeve

Healthy dish! Any vegetables in their juice that retain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) .

Vegetable stew with meat and eggplant

To be honest, we couldn’t wait to taste this dish! Fragrant! Colorful! Delicious! This stew will not leave you indifferent! Come in! I'm treating you!

Rice ring with vegetable stew

Baked rice rings are quite popular in Germany. In this recipe, it is served with a light vegetable stew and creamy shrimp sauce. The rice comes out extra tender thanks to the addition of cheese, yolks and cream.

Vegetable stew made from eggplant and beans

I offer a wonderful vegetable stew made from eggplant with the addition of canned beans. The dish is very tender, fragrant, spicy. Can be eaten as a main dish or as a side dish for meat.

Vegetable stew with beans and chicken

A delicious vegetable stew with reddish beans and chicken. A real lunch or dinner for the whole family. Tasty, healthy and satisfying. The family will be happy.

Vegetable stew

It would seem that it is worth stewing vegetables? But few can do this so that the stew does not turn into porridge, so that the cabbage is juicy, and the potatoes and zucchini are not overcooked. Vegetable stew is a godsend for ladies who are keen on looking for “healthy” recipes, as it does not contain excess carbohydrates. This dish is also excellent when paired with meat.

Vegetable stew . Vegetable stew is such a democratic dish that now no one can say what its original recipe was. The fact is that stew is a faster development of preparing a dish than a specific recipe. The essence of the stew comes down to the following: cut the vegetables, mix and simmer together. In general, not everything is as simple as it seems. It is still better to follow certain rules so that the end result is a fragrant and healthy dish, and not “porridge”.

Vegetable stew can be prepared with or without meat. If you decide to eat meat, then you need to start with it. Any meat (beef, lamb, chicken, etc.) is defrosted, cut into small pieces and fried in vegetable oil for about 10 minutes. While the meat is frying, you need to peel and cut hard vegetables and add them to the meat. Onions should be added 15 minutes after hard vegetables. Finish with tomatoes and chopped garlic. The preparation time for this stew is approximately 40 minutes.

If you want to prepare a light dietary dish, it is better to do without meat by preparing either a vegetable stew with mushrooms or a dish of only vegetables.

When making mushroom stew, the mushrooms are fried in a frying pan in vegetable oil. Vegetables are fried separately, adding tomatoes, pepper and salt at the end.

In general, vegetable stew {in itself} is a beautiful dish that will relieve appetite, saturate the body with vitamins and lift your spirits. Fry the cabbage, add the zucchini, simmer. Saute the carrots and onions separately over low heat. 10 minutes before readiness, add tomatoes to the zucchini and cabbage (remove the skin, finely chop the pulp), 5 minutes before sauteed carrots, onions, and spices. You can easily diversify the ingredients by replacing cabbage, for example, with potatoes or beans.

After turning off the stove, it is recommended to simmer the stew under the lid.

Vegetable stew is usually served in a large dish, and topped with chopped herbs. You can season the dish with sour cream and garlic or garlic dressing.

Vegetable stew

Almost all seasonal vegetables are suitable for vegetable stew: eggplants, tomatoes, zucchini, bell peppers, carrots, etc. Vegetables are cut into pieces, placed in a saucepan or heat-resistant dish and cooked on the stove or in the oven. Hot vegetable stew can be eaten as a side dish, and when cool, spread on a slice of bread, the stew becomes a good snack.

Stewed carrots with beans in tomato

The usual recipe for a savory vegetable stew of stewed carrots and beans. It doesn’t matter what beans are suitable - dried or canned. If you plan to cook a stew with dried beans, then soak them overnight (that is, at night) in water in advance and cook until tender. .

Vegetable stew with eggplant and egg

Eggs are rarely added to vegetable stew, but in this recipe they came in handy. Scrambled eggs, lightly salted and seasoned with ground pepper, are added to the finished dish, causing the vegetables to taste softer and the mixture to become a stew.

Vegetable stew with eggplants and zucchini

I offer a recipe for a hearty vegetable lunch or dinner. To make dinner not only tasty, but also healthy, vegetables should be cooked to a minimum. And don't forget the spices! Thanks to their presence in the recipe, the vegetable stew is perfect.

Vegetable stew made from eggplant and beans

A recipe for vegetable stew made from eggplant and beans is needed when you need a side dish for meat or fish. In general, this stew is suitable as a main course for lunch or dinner. If desired, you can add hot peppers to the list of vegetables listed in the recipe.

Lentils with pumpkin, stewed with tomatoes

The big advantage of lentils is that dishes made from them allow you to not feel hungry for a long time, without loading the body with excess calories. Particularly noteworthy dishes from lentils are obtained if you combine them with vegetables. This vegetable stew recipe is equal parts ingra.

Vegetable stew with pumpkin and mushrooms

In the recipe for a hearty and fragrant stew, pumpkin is successfully mixed with white cabbage and tomatoes. Mushrooms complement the dish, making it the most nutritious and tasty. To make stew, use mature pumpkin with a pronounced taste, juicy and fresh. B.

Turnips stewed with bacon

For some reason, people rarely cook turnips. But in vain. A very tasty root vegetable, especially if you combine it with other vegetables or, as in this recipe, with fried bacon. Try this recipe for diced baby turnips and bacon and you'll be...

Vegetable stew with eggplant and sweet potato

As it turned out, eggplants mix well with sweet potatoes, and thanks to this union, vegetable stew acquires a new, completely unique taste. Sweet potatoes of different types are gaining more and more popularity every year. This is happening by grace.

Vegetable sauté with cauliflower, pumpkin and beans

A very colorful, appetizing vegetable saute that can be served as an independent dish or as a side dish for meat and fish. In the sauté recipe, you can use dry beans, having previously cooked it, or purchase canned ones. The amount of pumpkin in the recipe.

Ailazan (Armenian recipe)

Ailazan is an analogue of stew or saute of vegetables in Armenian. The recipe for aylazan is simple, so even an inexperienced housewife can handle the production. Vegetables are actually stewed in their own juice with a small addition of vegetable oil, so the dish can be cooked.

Sauerkraut with meat

After a long winter, thrifty housewives have sauerkraut left over, and it can be stewed with any kind of meat. Cabbage will be a good addition to your favorite side dish. Stewed cabbage will look delicious on the table on a weekday. If you prepare it ahead of time.

Brussels sprouts side dish

Recipe for a low-calorie dish made from Brussels sprouts with the addition of mustard seeds and tomato paste. You can cook cabbage this way as a side dish, or as an independent dietary dish. The ingredients in the recipe are for 2 servings. .

Vegetable caviar with beets in a slow cooker

Beetroot vegetable caviar has become a popular appetizer since Russian times. It is found in almost every state kitchen. Looking at such an appetizer, almost everyone associates it with fried borscht. Indeed, there are similarities. The difference is conclusion.

Vegetable stew with eggplants and satsebeli sauce

Vegetable stew with eggplants and satsebeli sauce prepared according to this recipe can be served hot as a main course or cool as an appetizer. When cool, the stew is even tastier, because it has time to brew and all the pieces of vegetables are perfectly soaked.

Side dish of mung bean with vegetables

Mung bean is not found as often as we would like in the diet of the inhabitants of the middle zone. But in vain. These small greenish grains are not only tasty, but also rich in protein. Mung bean recipes are often found in Indian cuisine. There the mung bean is called “mung”. They cook from it.

Eggplant caviar in a slow cooker

Using this recipe for eggplant caviar in a slow cooker, you can prepare a vegetable appetizer for future use or a good vegetable side dish. The caviar comes out tender, not spicy. But those who like it hotter can add hot pepper or garlic to the vegetable caviar. .

Adjapsandal – Georgian vegetable stew

At first glance, the recipe for ajapsandal (aka ajapsandali) is no different from vegetable stew. It seems like nothing special, but tasty, spicy, with a twist. In this case, you can serve ajapsandal right away, hot, but the next day, when the stew has steeped, nama.

Bavarian cabbage with peasant mashed potatoes

Bavarian cabbage with peasant mashed potatoes is a proven German recipe for a hearty lunch. All vegetables are stewed or fried with smoked brisket in advance.

Beetroot caviar in the oven

Beetroot caviar baked in the oven is a healthy and satisfying dish that can be served as a separate dish or as a side dish for meat and fish. Root vegetables are baked in the oven and then simmered in a frying pan along with fried onions. You can roll caviar in.

Vegetable stew with eggplant and chicken gizzards

Vegetable stew with eggplants and chicken gizzards is especially tasty during the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is quite ordinary. At the same time, you can create it even easier: boil the ku in advance until ready.

Fried zucchini with tomatoes

And again a zucchini recipe. Now, zucchini fried with tomatoes. It takes longer to write a recipe than to cook it. The end result is a regular vegetable side dish for meat or fish. And if you add boiled pasta to the vegetable stew, you get it on its own.

Fried zucchini with potatoes

If you don't know what to cook for lunch, try frying potatoes and zucchini. The recipe is very simple, but it turns out delicious. Add chopped dill and a clove of garlic to the prepared vegetables. .

Young cabbage with egg

Young cabbage with eggs can be used not only as a filling for pies, but also as a regular side dish for sausages or as an independent dish. The recipe is simpler than usual - chop, mix and fry. If desired, you could add it at the very beginning of frying.

Beans in tomato sauce with apples

Beans in tomato sauce with apples are prepared, as the name suggests, not just in tomato sauce, but with the addition of apples. Which makes the sauce hundreds of times tastier. Only choose apples that are sweet and sour, juicy and with dense pulp. Don't forget that the beans are va.

Spinach with rice and egg

You can eat spinach with rice and eggs as a side dish, or you can supplement the dish with chopped boiled meat. It can be served either hot or cool.

Stewed cabbage with beans

Stewed cabbage with beans is suitable as a side dish for meat, or as an independent lean dish. A thick-walled saucepan or saucepan with a lid is suitable for stewing cabbage. If desired, you can add the rest to the stewed cabbage, in addition to soy sauce and curry.

Vegetable stew - 5 simple and delicious recipes

Have a nice day, friends!

Now we are preparing vegetable stew according to the most delicious recipes. It can be prepared from all vegetables at your discretion, and you can diversify the number of ingredients. This is a versatile dish; it can be offered as a second dish or as a side dish with meat.

Stew recipes are fascinating because the base of the dish is the same for all - chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. The methods of production are also fascinating - you can simmer in a frying pan, bake in the oven, or, as you did in a stylish way in a pinch, cook in a slow cooker.

Have you ever had to prepare this dish for you? How did it make you feel?

Any vegetable has a different readiness time. How to create it so that in the final product it retains its shape, hardness and biological value, and does not transform into caviar. Read on, I’ll tell you more about this later.

Vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the variety of colors and abundance of the grown crop. I get inspired to do culinary feats, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything we have to the dish.

Ingredients:

onions - 2 pcs.
carrots - 2 pcs.
zucchini - 1 pc.
potatoes - 2 pcs.
eggplants - 2 pcs.
olive oil - 2 tbsp. l.
bell pepper - 2 pcs.
garlic - 4 cloves
greenish hot pepper
bay leaf - 2 pcs.
apple cider vinegar - to taste
seasonings: oregano, basil - bunch
greens: parsley, dill - bunch
salt - to taste
sugar - to taste
chicken broth - 100 gr.

Manufacturing:

Common rules to follow when making stew:

chop all the vegetables quite coarsely
place food only in a hot frying pan
fry until half cooked
lay in a certain sequence
add salt only at the end of cooking

Place the frying pan on the heat and add oil.

Cut the onions into large squares; they will stew well during the cooking process. When the oil is warm, add the onion to the frying pan. After 2 minutes it becomes transparent.

Grate the carrots on a large grater and combine with the onion, mix, cover with a lid, and leave on low heat.

Cut the potatoes into medium cubes and add them to the frying pan with the carrots and onions.

It is better to take bell peppers that are yellowish in color. The beautiful color spectrum gives a neat look to the dish and increases appetite. Peel the pepper from seeds and cut into medium slices. We send it to the frying pan.

Cut off the tail of the eggplant and cut into medium rings. If it tastes bitter, chop it up and put it in a bowl, season well with salt and leave for 20 minutes. It will release juice, it needs to be drained and the bitterness will go away along with the juice. We will fry the eggplants in a different pan.

Cleaning a young zucchini. If you find it with seeds, remove them with a spoon. Cut into larger pieces and add to the vegetable mixture. Add a little salt and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

Add stewed eggplants there.

Cut young white cabbage and simmer for 7 minutes.

Peel the tomatoes. To do this, dip them in boiling water for a few seconds and immediately under cool water. The peel is simply removed. We chop and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

Peel the garlic, mash it with the flat side of a knife and chop it. Crushed garlic gives the dish its own taste and smell.

Add your favorite seasonings. I take oregano, basil and a little fennel.

Now you can add salt and simmer for another 4 minutes.

At this particular moment, you need to add those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Chop parsley and dill. Sprinkle on top. The vegetable stew is ready, let it brew for 20 minutes. When roasted, it has a more intense flavor. Serve cool.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the most common and delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easy to digest, it goes well as a side dish with any meat.

Ingredients:

onion - 2 pcs.
carrots - 2 pcs.
zucchini - 2 pcs.
potatoes - 2 pcs.
eggplants - 2 pcs.
cauliflower - 1 pc.
chicken broth - 150 gr.
olive oil - 2 tbsp. l.
garlic - 4 cloves
seasonings: oregano, basil, bay leaf - to taste
greens: parsley, dill - to taste

Manufacturing:

Cut the carrots and onions into medium squares and sauté in a small amount of oil.
Cut the potatoes into slices and fry.
Boil the cauliflower and separate it into individual pieces.
Boil green beans.
Combine all the vegetables, not counting the cabbage, in a deep frying pan, pour in 100 grams of broth and simmer.
10 minutes, add diced zucchini and simmer for another 10 minutes.
At the end of the stew, add the stewed cabbage, add crushed garlic, bay leaf, and spices.
When serving the stew, generously sprinkle with herbs.

The usual recipe for vegetable stew with meat in a slow cooker

The introduction of kitchen appliances frees you from spending a long time in the kitchen. With all this, the result is a stew with soft and juicy meat, tasty potatoes and cabbage. Production time 1 hour.

Ingredients:

beef meat - 500 gr.
potatoes - 1000 gr.
onion - 2 pcs.
carrots - 2 pcs.
white cabbage - 300 gr.
tomato paste - 1 tbsp. l.
vegetable oil - 2 tbsp. l.
salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of the best recipes for vegetable stew with meat. The result is a light, satisfying, economical dish. Also attractive is the large selection of available ingredients and the speed of production.

Ingredients:

chicken breast - 500 gr.
onion - 2 pcs.
carrots - 2 pcs.
zucchini - 1 pc.
potatoes - 500 gr.
vegetable broth - 150 gr.
olive oil - 2 tbsp. l.
garlic - 4 cloves
seasonings: basil, bay leaf - to taste
tomato sauce - 1 tbsp. l.
dark peppercorns - 6-8 peas
greens: parsley, dill - to taste

Manufacturing:

Cut the chicken breast fillet into medium pieces and fry in olive oil in a cauldron until half cooked, for 10-15 minutes.
Select medium-sized potatoes, peel and cut in half. Fry in bubbling oil until golden brown. Place in a cauldron with meat.
Cut young carrots into medium rings. If it is rough, it is better to grate it on a large grater. Peel the onion and use medium half rings. Mix both ingredients and simmer lightly, then add to the meat and potatoes.
If desired, add cabbage and green beans. Boil them in a small amount of salted water and place them in a cauldron.
Add finely chopped garlic, dark peppercorns, bay leaves, basil sprigs, tomato sauce, and salt.
Fry two tablespoons of flour in a frying pan, dilute with vegetable broth, in which you cooked cabbage and beans.
Mix everything carefully, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
Place the finished stew with chicken on a huge dish, sprinkle with chopped dill and parsley on top. Bon appetit!

How to cook vegetable stew in a saucepan

Any vegetable other than cucumber is suitable for making this simple recipe. The result is a light, low-calorie, but at the same time very tasty dish.

Ingredients:

zucchini - 1 medium size
carrots - 2 pcs.
onions - 2 pcs.
sweet bell pepper - 1 pc.
tomatoes - 2 pcs.
garlic - 2 cloves
salt, pepper - to taste

That's probably all. Thank you for reading to the end. Stay tuned for the latest recipes.