3,805 beak recipes

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Hearty ground beef chili loaded with kidney beans, tomatoes, and just enough chili powder to warm you up from the inside out. Pair it with hot cornbread and honey butter for the full cold-weather experience.

Chicken chili con carne with ground chicken breast, kidney beans, sweet peppers, and crushed tomatoes, finished with melted Monterey Jack. A leaner, weeknight take on classic chili that simmers in one skillet.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Chinese stir-fried pork with crispy deep-fried noodles served in lettuce wraps for an interactive, fun dinner with spicy bean sauce and crunchy texture contrasts.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

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Thai fried noodles with shrimp are a fast, pad-thai-style stir-fry of rice vermicelli, shrimp and egg in a sweet-salty-sour fish sauce and lime glaze, finished with bean sprouts, peanuts and cilantro.

Fiery chickpea and butter bean pasta simmered in vegetable stock with hot chili peppers and jalapeños. A hearty, protein-packed vegan pasta that brings serious heat in just 30 minutes.

I enjoyed this pan fried catfish with the whole family, they all love it so much!

Lean turkey chili with kidney beans, caraway, celery seed, and a balanced spice mix. Lower-fat than beef chili but every bit as rich, simmered slow for big-batch comfort.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Hearty beef stew simmered with red wine, tomatoes, new potatoes, carrots, and green beans in a rich broth. No shortcuts, just a proper Dutch oven stew that fills the house with warmth on a cold day.

Pinto bean burgers made from scratch with dried beans, oats, green chiles, and ketchup, dredged in cornmeal and pan-fried crispy. A Southwestern-style vegetarian burger that holds together.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.