2,609 greek recipes

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Grilled chicken pieces brushed with a glossy sesame-soy sauce alongside charred bell peppers and zucchini. Includes both direct and indirect grilling methods for any setup.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

A succulent pork roast dish that can be made hassle-free with your very own crockpot.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Crispy bacon bits and cubed sharp cheddar stud these savory corn muffins spiked with smoked paprika and fresh chives. Ready in 40 minutes from mix.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!