8,379 rate rate recipes

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

Cheddar cheese and jalapeno peppers definitely make this corn bread a super star.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Velvety oyster soup with heavy cream, tender scallions, and nutmeg. This elegant restaurant-style recipe for two uses strained oyster liquor for deep briny flavor. Serve with crisp toast points.

A light and fluffy chiffon cake is a perfect dessert to satisfy your sweet tooth!

Loaded potatoes au gratin with tangy buttermilk blue cheese sauce, sliced mushrooms, Monterey Jack, and a crushed potato chip topping. Rich, layered, and unforgettable.

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

Explore the dinner options you have with this scrumptious dish that can be served with sour cream or salsa.

This min fish pie is designed for kids, very funny looking and tastes very well!

Awesome Spaghetti with Artichokes, Mint and Chilis recipe

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.