7,095 recipes
Classic baked salmon timbales with olives, tarragon, and a tomato-tinted Mornay sauce. Retro custard-cup fish bakes that unmold neatly for a proper dinner party.
Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.
Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.
Homemade gyros with ground lamb, allspice, coriander, and savory threaded on skewers with bacon and broiled crispy. Served build-your-own style in pita with yogurt and tomatoes.
Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.
Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.
Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.
Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.
Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.
Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.
Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.
Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.
Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.
Pita pizza wedges with smoked turkey, tomato, fresh basil, diced cucumber, and melty cheddar. A clever split-pita sandwich that travels well in a lunch box.
Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.
Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.