866 grete recipes

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Baked peppery shrimp marinated in lime juice, soy sauce, garlic, and red pepper flakes, finished with a drizzle of sesame oil. A spicy, citrusy shrimp dish with bold Asian-inspired flavor.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Kohlrabi slaw with apple, grapes, currants, cabbage, and a simple apple cider dressing. A mayo-free, fruit-studded coleslaw alternative with mild crunch and natural sweetness.

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.