4,782 ischli recipes

Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.

Tandoori-style chicken marinated in yogurt, garam masala, ginger, garlic, and lemon, then grilled or oven-roasted until smoky and tender. Authentic Indian technique without a tandoor oven.

Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.

Microwave eggplant casserole with ground beef, bacon, feta cheese, and tomato sauce topped with seasoned croutons. A quick, savory one-dish dinner ready in 30 minutes flat.

Sweet and tangy pickled day lily buds spiced with allspice, cinnamon, and cloves. A unique foraging recipe that turns backyard flowers into 8 jars of crunchy, spiced preserves.

Bring in the new season with this scrumptious dish that will have you glad it's not winter yet!

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

A simple but tasty chicken salad that is perfect for a light lunch or dinner when you're constantly on the go.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Tender pork with fluffy poppy seed dumplings, creamy sauce, and pearl onions. A vintage comfort casserole that turns a simple Sunday dinner into something special.

One-pan chicken and broccoli rabe sautéed in oil from sun-dried tomatoes, finished with black olives and crumbled feta. A Mediterranean weeknight dinner ready in under 15 minutes with bold, salty, garlicky flavor.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Pad Thai the authentic way: softened rice noodles wok-tossed with garlic, shrimp, egg, fish sauce, peanuts, bean sprouts, and green onions, finished with a squeeze of lime. Street-food speed in under 15 minutes.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.