9,529 green recipes

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

Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.

Set-it-and-forget-it slow cooker chicken ratatouille with eggplant, zucchini, tomatoes, and bell pepper in a garlicky tomato-basil sauce. Ten minutes of prep, hours of flavor.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Chicken and broccoli rolled in flour tortillas with a creamy mushroom, Dijon, and tarragon sauce, topped with melted Swiss cheese. A fast weeknight dinner in 45 minutes.

Tex-Mex cornbread loaded with jalapenos, cheddar cheese, creamed corn, sour cream, and green onions. A moist, spicy, cheesy cornbread that packs real heat.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.

Impossible tuna pie with bright lemon, garlic, and celery. Bisquick batter magically forms its own crust while baking for an easy one-bowl dinner.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Cold curried chicken and rice salad with a yogurt-curry dressing, pimiento-stuffed olives, celery, and toasted almonds. A light, protein-packed make-ahead lunch or dinner salad.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.