2,121 flack recipes

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

A succulent North Indian-style dish made with cumin, plain yogurt and garam marsala.

Add a fruit explosion to your dinner with this delectable dish that will explore your tastebuds after every bite.

Toasted cumin and garlic stirred into cool yogurt with fresh tomatoes, green onions, and chopped mint. This chilled Indian-style raita is the condiment that tames spicy curries and livens up grilled meats.

Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that's lighter than you'd expect.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Pork tenderloin stuffed with cilantro-lime pesto, pepper jack cheese, and toasted pine nuts, tied and roasted until juicy. A bold, Mexican-inspired stuffed pork roast.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.