9,539 green recipes

Cinnamon and cloves perfume these twisted Greek sesame cookies with golden crusts and soft centers. Makes 72 cookies perfect for Mediterranean holiday cookie exchanges or gift tins.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

Curry-spiced ground beef, potatoes, and peas folded into flaky crescent roll triangles with a sweet-heat honey lime dipping sauce. A quick Indian-American fusion appetizer ready in 30 minutes.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Pan-fried oysters dredged in flour and cooked in hot oil until golden and crispy. A simple four-ingredient recipe with a humorous nod to pearl-bearing oysters.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Kalamarakia me krassi, Greek squid braised in red wine with olive oil, sugar, and parsley. Just 5 ingredients simmered for an hour until the squid turns melt-in-your-mouth tender.

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.