3,837 greek recipes

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Mrs. Glick's potatoes, a grated potato casserole with roasted-garlic cottage cheese, scallions, and a sharp cheddar top. Lighter take on hash brown casserole with a creamy, tangy interior.

Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.

Orange wakame salad with cucumber, radishes, scallions, and toasted sesame seeds. A Japanese-inspired seaweed salad that pairs ocean-sweet wakame with bright citrus and crisp vegetables in 15 minutes.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Singapore chilli crab: cracked blue swimmer crabs simmered in a sweet-tangy tamarind, ginger and bird's eye chili sauce. Hawker stall classic, messy, hands-on, completely worth the cleanup.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Classic turkey hash casserole with leftover turkey, diced potatoes, peas, cream of celery soup, and melted American cheese. A thrifty post-holiday dinner that comes together in under 45 minutes.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Spiced zucchini and peas simmered in tomato sauce with turmeric, cumin, and cayenne. A quick Indian-inspired vegetarian side dish ready in 30 minutes.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Elegant snow pea and pear salad on radicchio leaves with toasted walnuts and a light pineapple-yogurt dressing. A fresh, low-calorie starter ready in 20 minutes.

Chicken pot pie topped with drop biscuits instead of pastry crust. Creamed chicken, peas, and mushrooms baked under fluffy homemade biscuit dumplings.