7,947 grated recipes

Pol mallum is a Sri Lankan coconut sambol made with grated coconut, tomatoes, onion, and curry leaves simmered with fenugreek and cinnamon. Finished with lime juice for a bright, zesty kick.

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.

A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.

Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!

Chocolate ribbon cake stacks a crushed Oreo crust, a sweet cream cheese layer, chocolate pudding, and whipped topping into a cool, no-bake layered dessert. Chill, slice, and finish with grated chocolate.

Parmesan bow tie pasta tossed hot with butter, a splash of milk, and plenty of grated parmesan until creamy and cheesy. A fast, no-fuss buttered pasta the kids actually ask for.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Grilled Ginger-Sesame Cedar Planked Salmon with Maple Glaze recipe

Middle Eastern lamb kebabs (kofta) blend ground lamb with garlic, ginger, cumin, mint, and parsley before grilling on skewers. Serve with pita, salad, and yogurt for an authentic mezze dinner.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.

The recipe blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. We suggest a farmhouse ale in the Flemish tradition to pair with the mussels.

Roasted cauliflower salad tossed with peppery arugula, toasted walnuts, sharp cheddar, and a sherry vinaigrette. A warm, hearty vegetarian salad with golden caramelized edges in every bite.