1,321 mince recipes

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Blanched spinach pureed smooth and dressed with mustard oil, ginger, garlic, and green chili. An authentic Bihari-style saag side dish ready in 20 minutes with just 6 ingredients.

Topped with Tzaziki, olives and Greek feta cheese with cucumber, tomato, lettuce and onion. You can use any favorite sliced meat or vegetarian slices. Quick, easy and delicious!

A Tibetan style sauce for momos (Tibetan dumplings).

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

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.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Hawaiian grilled fish salad with a warm pineapple salsa made from crushed pineapple, golden raisins, yellow pepper, and cayenne. Light, summery, and ready in 45 minutes for six.