2,365 gryte recipes

If you love butterscotch and oatmeal cookies, these are the best.

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

Aluwala roti: whole wheat flatbread stuffed with spiced mashed potato, onion, and cilantro, then griddle-fried in ghee until golden. The Sri Lankan potato paratha for breakfast or lunch.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Quick, easy and tasty. Fresh lemon zest and juice add lots of refreshness, a few garlic cloves give the fragrance, and the toasted almonds bring some nutty taste and another layer of the crunch texture. Serve it with any main course.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Lentil and potato veggie burgers bound with cornmeal and brightened with mustard, soy sauce and vegetable juice. Plant-based, freezer-friendly patties that hold their shape on the grill or in the oven.

Very flaky and buttery, just right amount of sweetness! Definitely recommend this recipe for Christmas.

Frozen mint cream pie with melted marshmallows, creme de menthe, and whipped cream in a chocolate cookie crust. No-bake, make-ahead, and topped with grated chocolate.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Banana cream brownie squares layer a peanut-studded brownie base with sliced bananas, vanilla pudding whipped cream, and grated chocolate. A potluck-friendly dessert built on a brownie mix shortcut.

Long white radish and arugula salad: crisp, peppery daikon and arugula tossed with scallion in a bright oil-and-citrus dressing, finished with toasted sesame. A sharp, refreshing side.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.