2,205 greek recipes

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Authentic Jamaican beef patties with golden turmeric-curry pastry and spiced ground beef filling. Caribbean street food you can make at home, make-ahead friendly.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.

Hot and sour shrimp stir-fry tosses sherry-and-ginger marinated shrimp with red bell pepper and scallions, then spoons over wilted watercress and crowns with toasted walnuts. Bright Asian-fusion supper.

Grilled ground pork burgers with Spanish olives, paprika, and garlic, topped with melted Monterey Jack, saffron-lemon mayo, soft onions, and piquillo peppers on toasted buns.

Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

Stuffed pork burgers with a sauteed mushroom and green onion filling sealed between two seasoned patties. Grilled until juicy and served on kaiser rolls with fresh toppings.

Beef and mushroom stir-fry with bell pepper, snow peas, water chestnuts, and a soy-cornstarch glaze. A 30-minute Chinese-American weeknight dinner served over hot rice.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Satsuma Jiru is a hearty Japanese miso pork and vegetable stew with daikon, sweet potato, shiitake mushrooms, konnyaku, and burdock root. A rustic regional comfort soup finished with shichimi togarashi.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Quick pork and black bean burritos using leftover roast pork, cumin-seasoned beans, and a splash of hot sauce. Ready in 25 minutes with all the classic taco-night toppings.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.