7,500 grete recipes

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

A delightful fusion of savory chicken enchiladas and delicate crepes, filled with creamy chicken and cheese, baked in a zesty tomato-chili sauce, and garnished with avocado and sour cream.

Lemon custard pie with a press-in oil crust, topped with fresh sliced strawberries glazed in melted jam. A make-ahead dessert with a light, soufflé-like lemon filling.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.

Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Cold orange truffle souffles: an airy Grand Marnier orange mousse set in collared ramekins to rise like a baked souffle, each hiding a chocolate truffle in its center. A no-bake, make-ahead showstopper dessert.

Sicilian-style jumbo shrimp in a sweet-and-sour Marsala sauce with pine nuts, currants, capers, and fennel. A rustic Italian seafood main baked in an earthenware casserole.

Greek makaronia: spaghetti tossed with browned butter, mizithra cheese, and shaved kalamata olives. Four-ingredient Greek pasta classic ready in 20 minutes.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Rolled and stuffed lamb shoulder with breadcrumbs, bacon, orange zest, and fresh herbs, roasted and glazed with honey and orange juice for a sweet-savory Sunday centerpiece.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.