2,495 ground recipes

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

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.

Savory whole wheat paratha spiced with garlic, ginger, green chili, turmeric, and cumin. Griddle-cooked and dry-fried for golden, flaky layers without deep frying.

Mini apple pies use refrigerated biscuit dough as a fast pastry shortcut. Each rolled biscuit wraps a tablespoon of cinnamon-sugar apple-raisin filling and bakes in muffin cups. Ten warm hand pies in 15 minutes.

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Banana pie topped with a crunchy macadamia nut streusel.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

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

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.