3,928 green recipes

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Farfalle with Zucchini, Yellow Squash & Mint recipe

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Grilled swordfish kebabs in a zesty lime-cilantro and pineapple marinade, skewered with cherry tomatoes, peppers and red onion. Meaty swordfish holds up on the grill for an easy summer dinner.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.