Recipes with cilantro
2,800 recipes
Stuffed Chiles with Olive Mole
Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.
Hot Salsa Verde
Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.
Hominy-Squash Stew
Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.
Spicy Black Bean Burgers
Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.
Lime Salsa Chicken
Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.
Texas Red Chili
Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.
Curry Powder
Homemade curry powder with coriander, cumin, turmeric, ginger, saffron, dry mustard, and allspice. A warm, aromatic blend you can customize to your heat preference.
Pan-Fried Catfish
Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.
Chile Peppers in Spicy Cream Sauce
Chile peppers in spicy cream sauce with roasted green chiles simmered in coconut milk, heavy cream, and seven Indian spices including cumin, coriander, and turmeric. Rich, fiery, and ready in 30 minutes.
Vegetarian Quick Black Bean Soup
If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.
Polenta Grits with Cilantro & Tomato Sauce
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Grilled Chicken
Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.
Hearty Black Bean Soup
Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.
Oranges Filled with Raisins Chickpeas & Rice
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Cilantro-Lime Salsa
Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.
Huevos Rancheros #2
Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.
Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.
Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.
Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.
Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.
Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.
Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.
Homemade curry powder with coriander, cumin, turmeric, ginger, saffron, dry mustard, and allspice. A warm, aromatic blend you can customize to your heat preference.
Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.
Chile peppers in spicy cream sauce with roasted green chiles simmered in coconut milk, heavy cream, and seven Indian spices including cumin, coriander, and turmeric. Rich, fiery, and ready in 30 minutes.
If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.
Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.
Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.
