1,876 greek recipes

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Caribbean sancoche soup with salt beef, ground provisions like yam, cassava, and dasheen, plus green bananas, pumpkin, and okra. A hearty weekend one-pot stew with island roots.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

This would probably be really good with cauliflower or zucchini instead of eggplant.

Poached eggs nestled on warm corn tortillas with sliced avocado, a smoky green chile-tomato sauce, and melted Monterey Jack. California's laid-back take on huevos rancheros.

Spanakopitta Me Avga (Spinach Pie with Eggs) recipe

A delicious salad that's perfect to serve if your bored of the same old leaf lettuce kind.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.