1,781 mellow recipes

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

I baked this for work. Everyone RAVED. It's October and it seemed like a holiday-ish dessert. I will have to make it again for the upcoming holidays.

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.

Corn tamale casserole layered with blended corn-cornmeal masa, green chiles, and cheddar cheese, baked under foil. Served with a warm oregano-stewed tomato sauce.

Dairy-free onion buns made with soy milk, mustard, turmeric, and wheat germ. Soft, golden homemade burger or hot dog buns with a savory onion flavor built right into the dough.

Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.

Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.