2,849 ground recipes

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Shahi Korma is a rich Mughlai curry with browned lamb or beef simmered in almond-cream sauce with cardamom, cloves, cinnamon, and garam masala. A luxurious slow-cooked Indian feast.

A succulent North Indian-style dish made with cumin, plain yogurt and garam marsala.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Roast beef sandwiches simmered in a garlic-lime tomato sauce with green chiles, cumin, and cilantro on whole-wheat rolls. A zippy Southwestern-style leftover makeover ready in 25 minutes.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Pork tenderloin coated in a horseradish Dijon mustard paste with scallions, garlic, and fresh thyme, then roasted on a rack with chicken broth. Lean and flavorful.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Greek stifado: slow-braised beef chuck in red wine, tomatoes, onions, thyme, rosemary, and cumin, finished with crumbled feta. A rustic Mediterranean stew with deep, herb-saturated flavor.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.