3,805 beak recipes

Mexican pizza with refried beans, picante sauce, cheddar, Monterey Jack, black olives, jalapenos, and fresh cilantro on a pre-baked crust. Ready in 20 minutes.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Punjabi-style Kali dal slow-simmered with black gram, red kidney beans, ginger, cardamom, and a ghee-cumin tadka. Creamy, buttery, and deeply aromatic.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.

Hijiki nimono simmers nutrient-rich hijiki seaweed with carrots, tofu, age, and green beans in dashi, soy, sake, and mirin. Traditional Japanese home-cooking side dish in 30 minutes.

Looking for something quick to feed the family? Try this dish which is sure to make everyone full after a couple servings!

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Quick Caribbean-inspired chicken with curry, lime, green beans, and coconut simmered with noodles in one pot. Uses leftover cooked chicken for a 25-minute weeknight meal.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Beef and cheddar cheese in a flaky crescent roll crust.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.