9,338 greek recipes

Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.

Why make a sandwich when you can enjoy these tasty fajitas that will have you wanting more!

This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Quick chicken vegetable soup with potatoes, carrots, zucchini, and fresh basil. Made from scratch in one pot with low-sodium broth in under 40 minutes.

Oyster-stuffed pork loin rolls tender spiral-cut pork around a creamy oyster-and-celery dressing, crusted in cracked peppercorns, served over apple cider cream sauce. A Gulf Coast holiday showpiece.

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Vegetarian mock turkey shaped from oats, ground walnuts, sunflower seeds, peanut butter, and eggs with poultry seasoning and sea kelp. A retro plant-based roast centerpiece with celery stalk legs.

Whip up this glossy sweet and sour sauce in minutes using your blender. Pineapple juice concentrate, brown sugar, vinegar, and green pepper make a thick, tangy glaze for roasted or broiled meats.

Keep your company satisfied with this yummy casserole made with chicken, mushrooms and almonds.

Irish smoked cod pie with a creamy mustard sauce, green peas, and buttery mashed potato topping baked until golden. Hearty comfort food from the Emerald Isle.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.

Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.