193 fried green tomato recipes

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Hearty six-bean soup with lima, white, black, chickpea, pink, and kidney beans simmered with vegetables, fines herbes, and chicken noodle soup mix. Topped with Parmesan and tomatoes.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Ropa vieja is a classic Cuban shredded beef dish braised in a rich tomato sauce with cumin, oregano, garlic, and green peppers. Served over white rice with fried plantains on the side.

Palak paneer is a classic North Indian curry with golden-fried paneer cubes simmered in a spiced spinach gravy built on garam masala, ginger, garlic, and tomatoes. Creamy, green, and deeply warming.

Spaghetti and meatballs simmered in a slow-cooked tomato sauce with red wine, mushrooms, green pepper, basil, and oregano. Tender pan-fried beef meatballs and a deeply layered sauce that builds for two hours.

Baked green tomatoes with brown sugar, butter cracker crumbs, and a sweet-savory contrast. A classic Southern side dish that's an oven-baked alternative to fried green tomatoes.

Green tomato frittata with cornmeal-dredged fried green tomato slices set in eggs with scallions and fresh basil. A smart end-of-garden recipe that works for brunch or a light dinner.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.