2,205 greek recipes

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

One-skillet franks and potatoes baked with green peppers, onions, caraway seeds, and a splash of vinegar. A quick, hearty weeknight dinner with crispy potato rounds on top.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Light fettuccine Alfredo made with skim evaporated milk instead of cream. Parmesan, green onions, and parsley create a thick, creamy sauce without the heavy calories.

Creamy potato and cucumber soup with heavy cream, dill, and grated scallion. Potatoes riced until silky smooth, with tender cucumber pieces in every spoonful. Served hot.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

Kosher Creole seafood gumbo built on the holy trinity of onion, pepper and garlic, simmered with tomatoes, okra and tender fish fillets over rice. A shellfish-free gumbo that freezes beautifully.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Gujarati sambhara: shredded cabbage and grated carrots stir-fried with mustard seeds, asafetida, green chili, and fresh coriander. A quick Indian vegetable side that stays crisp and bright with a squeeze of lemon.

Cold salmon souffle with canned and smoked salmon, cream cheese, horseradish, and gelatine, set in moulds and coated in watercress. An elegant no-bake British starter.