9,529 green recipes

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Nua Pad King: Thai ginger beef with seared sirloin strips, loads of fresh ginger, fish sauce, and oyster sauce tossed with bell peppers and onion. Serve over hot rice for a quick, fiery weeknight meal.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Hearty beef chuck chili simmered low for hours with kidney beans, stewed tomatoes, chili powder and a secret hit of cornmeal for body. A Southern-style bowl that warms you from the inside out.

Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.

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Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Egg noodles with pork, eggplant, and oyster sauce is a wok stir-fry layering pork strips, potato, carrot, eggplant, and straw mushrooms over noodles in a honey-sweetened oyster sauce glaze.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

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