3,473 recipes
Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.
Thai green curry chicken simmers tender chicken in coconut milk and aromatic green curry paste, balanced with fish sauce, ginger, and a touch of sugar. A fragrant, weeknight-friendly curry over rice.
Chicken breast rolls stuffed with apple, rosemary, parsley, and a touch of sour cream, baked golden and sliced into pinwheels for a freezer-friendly dinner or chilled party platter.
A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.
Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.
Fresh citrus and pineapple salsa with orange, jalapeño, cilantro, green onion, and lime zest. A bright, no-cook fruit salsa for grilled fish, chicken, or chips.
Clams in black bean sauce steamed then wok-tossed with ginger, scallions, sherry, and Szechwan chili sauce. A savory Chinese shellfish dish served over noodles or on its own.
Cucumber noodles tossed with a fresh tomato salsa: ribbons of seedless cucumber salted briefly, then dressed with roma tomatoes, scallions, garlic, pickled jalapeno, and white wine vinegar. Raw, light, gluten-free.
Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.
Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.
Shrimp and wild rice with a curry-vinegar dressing and fresh green onions. A light, protein-packed warm salad or dinner with nutty wild rice and tender shrimp.
Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.
Cold spinach dip loaded with crunchy water chestnuts and scallions in a creamy mayo-and-sour-cream base. The retro party classic, served in a hollowed rye bread bowl with chips for scooping.
Crockpot orange chicken: tender chicken breasts slow-cooked with carrots, peppers, ginger, and orange juice concentrate, then served over rice. A lighter, dump-and-go take on takeout.
Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.
Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.