2,277 stack recipes

Parsi chicken curry with dried apricots, whole spices, and crispy potato straws. A sweet-tangy Indian dish with cinnamon, cumin, cardamom, and a vinegar-sugar balance that makes the sauce unforgettable.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Homemade mustard pickles with cauliflower, green tomatoes, cucumbers, peppers, and pearl onions in a thick, golden mustard-turmeric sauce. Maritime Canadian classic for the pantry shelf.

Peppermint candy cookies with a buttery walnut shortbread shell hiding a pink cream cheese filling inside. Rolled in crushed peppermint and powdered sugar after baking.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

Jamaican chocolate cake soaked in cinnamon rum syrup, coated in melted semi-sweet chocolate, and studded with almonds. A spiced, boozy Caribbean dessert worth the wait.

Halloween black cat cookies turn rich chocolate cookie dough into spooky-cute pops, with pinched ears, fork-pressed whiskers, candy corn eyes, and red-hot noses. A fun bake the kids can help shape.

Kesari bhaat (sweet saffron rice): Indian basmati rice perfumed with saffron, cardamom, cinnamon, and clove, sweetened with jaggery, and finished with almonds and currants. Traditional festival dessert.

Badami Gosht: lamb marinated in saffron yogurt, braised with almond paste, coconut milk, cardamom, cinnamon, and cloves. A rich, aromatic Indian curry for special occasions.

Yogurt-marinated chicken thighs cook right on top of basmati rice with curry, cardamom, and cinnamon in this one-pot chicken biriani. Fragrant, hands-off, and endlessly satisfying.

Bombay nut and raisin mix tossed in garlic butter with curry, chili, and Worcestershire. A skillet-toasted snack of almonds, pine nuts, cashews, and pretzels finished with a sweet kick of raisins.

East Indian curry chicken from scratch, very mild.