6,747 sweat recipes

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Mexican meatball patties stuffed with Monterey Jack cheese, mixed with chorizo, green chiles, and crushed pretzel crumbs, baked inside bell pepper quarters.

Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.

Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.

Chicken chili con carne with ground chicken breast, kidney beans, sweet peppers, and crushed tomatoes, finished with melted Monterey Jack. A leaner, weeknight take on classic chili that simmers in one skillet.

Shrimp and rice salad with sauteed mushrooms, ham, peas, and red pepper dressed in French dressing. A colorful composed salad ring with a retro presentation style.

Frozen chocolate mousse ring with kirsch-soaked strawberries. Bittersweet chocolate mousse set in a mold, unmolded, and filled with macerated berries and whipped cream.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Roast beef tortilla wraps with a garlic-honey mustard mayo spread, roasted red peppers, red onion, and crisp lettuce. No-cook lunch wraps ready in 15 minutes.

Paella burgers: ground chicken, chopped chorizo, and shrimp patties flavored with saffron, garlic, and pinot noir, grilled and stacked on sourdough rolls with charred onion, red pepper, and a saffron aioli.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Tender yellow squash and sweet Vidalia onion baked with Parmesan, sharp cheddar, and sour cream under a golden cracker crumb topping. This Southern squash casserole is a lighter take on a beloved classic.