7,068 recipes
Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.
Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.
Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.
Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.
A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.
Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.
Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.
Oven-baked Chinese spareribs glazed with a sweet and tangy sauce of soy sauce, brown sugar, tomato puree, vinegar, and chili sauce. Great as an appetizer or main course.
Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.
Hearty low-fat cabbage soup simmered with beets, turnip, carrots, potato, raisins, and tomatoes in a tangy sweet-and-sour broth. A one-pot vegetable stew ready in an hour.
Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.
Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.
Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.
Yucatan seafood stew loaded with clams, mussels, monkfish, tuna, cod, lobster, shrimp, oysters, and squid in a fire-roasted tomato and lime broth. The Mexican coastal showpiece for a special-occasion table.
Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.
A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.