1,630 finger recipes

Traditional Indian side dish, tasty and easy to make.

A scrumptious side dish where chickpeas are given a spicy taste.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.

A spicy and delicious curry recipe that can be served over rice or noodles.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.