Recipes with cilantro
2,800 recipes
Coonmart Chili
Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.
Honey-Lime Glazed Chicken
Grilled honey-lime chicken marinated in honey, fresh lime juice, cilantro, soy sauce, jalapeno, and garlic. Sweet, tangy, and slightly spicy with caramelized charred edges.
Salsa Cruda (La Times)
Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.
Mediterranean Tomato & Onion Salad
Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.
Verde Azzor
Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.
Tandoori Chicken #2
Tandoori chicken marinated in spiced yogurt with ginger, garlic, cumin, and coriander, then broiled until charred and juicy. A 6-hour yogurt soak for deep, authentic flavor.
Onions in Sweet & Sour Sauce
Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.
Potato Soup Scented with Cumin
Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.
Rice & Lentils
One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.
South of the Border Stew
Mexican-style beef stew with zucchini, corn, green chiles, and melted cheddar stirred in at the end. A quick Southwestern skillet stew with cumin, oregano, and fresh cilantro.
Mushrooms a la Greque
Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.
Potato Curry
Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.
Roast Chicken with Lemon Zest & Green Olive2
Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.
Potato Raita
Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.
Pork with Coriander
Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.
Easy Fresh Salsa
Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.
Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.
Grilled honey-lime chicken marinated in honey, fresh lime juice, cilantro, soy sauce, jalapeno, and garlic. Sweet, tangy, and slightly spicy with caramelized charred edges.
Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.
Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.
Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.
Tandoori chicken marinated in spiced yogurt with ginger, garlic, cumin, and coriander, then broiled until charred and juicy. A 6-hour yogurt soak for deep, authentic flavor.
Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.
Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.
One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.
Mexican-style beef stew with zucchini, corn, green chiles, and melted cheddar stirred in at the end. A quick Southwestern skillet stew with cumin, oregano, and fresh cilantro.
Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.
Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.
Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.
Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.
Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.
Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.
