4,783 ischli recipes

Tropical fish kebabs with monkfish marinated in lime, ginger, garlic, and green chili, skewered with mango, banana, and red bell pepper. A colorful Caribbean-inspired grilled seafood dinner.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Shellfish soup with shrimp and sea scallops in a white wine and shrimp shell stock infused with vanilla bean and cilantro. Spring vegetables simmered just one minute to stay crisp.

White pizza topped with a garlic-herb aioli, melted Havarti, broccoli, roasted red peppers, and Parmesan. A gourmet vegetarian pizza night upgrade that skips the red sauce entirely.

Texas venison chili browns cubed venison and beef, then simmers them with jalapenos, tomatoes and a masa harina thickener for deep, corn-rich body and real heat. A hearty wild-game chili with black beans.

If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.