1,486 coriander recipes

A simple polenta recipe that has a scrumptious taste your whole family will enjoy.

I can't believe how good these are! I generally hate carrots, even though I love most vegetables and eat them every day. I've been looking for a way to cook carrots that would allow me to add them to my diet. This is it! Thanks so much for posting this wonderful recipe!

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!

A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Urad dal ki roti folds spiced black gram lentils right into the dough, then pan-fries into hearty North Indian flatbread studded with green chilies, onion and tangy pomegranate seeds.

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

Sooji idli, a quick and simple tea-time snack that is low in fat, this is a perfect option for health conscious people. I’ve used low-fat curds to impart a nice taste and to make the idlis soft. For a wholesome evening snack of just 150 calories, serve three idlis with green chutney, page. . . . Make sure that you make the idlis as soon as you have added the fruit salt to the batter to ensure a fluffy product.

Corn and shrimp salad with boiled seasoned shrimp and sweet corn tossed in an emulsified Dijon vinaigrette with red onion and parsley. A bright, summery seafood salad.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Corn and cheese muffins made with corn muffin mix, cottage cheese, and sharp cheddar. Five ingredients, one bowl, and ready in under 45 minutes.

Creamy corn and walnut dip with cream cheese, lime juice, cumin, and ground red chili. A no-cook Mexican-inspired party dip with crunch and heat, ready in 10 minutes flat.