1,133 whole recipes

Moghul masala spice blend ground from whole cinnamon, cloves, black peppercorns, nutmeg, and cardamom. A warm, aromatic Indian spice mix for curries, rice, and meat dishes.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Chive blossom omelet with Swiss cheese, fresh parsley, and edible chive florets folded inside and garnished with whole blossoms. A elegant 20-minute breakfast for two using garden-fresh herbs.

Roast beef sandwiches simmered in a garlic-lime tomato sauce with green chiles, cumin, and cilantro on whole-wheat rolls. A zippy Southwestern-style leftover makeover ready in 25 minutes.

A quick and easy spread for crostini - little toasts. Easy to pepare for last minute company. Very fresh and light tasting, quite healthy too!

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Cheesy broccoli cornbread baked in a cast iron skillet, with cottage cheese and cheddar for a moist, rich crumb and tender broccoli and onion throughout. A savory, veg-loaded twist on classic cornbread.

Juicy chicken breast stuffed with cheese, shallots and cheese. The phyllo really helps hold in the moisture to keep the chicken breast moist. This is a reduced fat version of a popular recipe and it's equally as tasty in my opinion. If you wish to reduce the fat even further omit the cheese altogether.

Aloo gobi style cauliflower with potatoes dry-fried with whole cumin seeds, ground cumin, coriander, turmeric, cayenne, and fresh green chili. A classic Indian vegan side dish.

Keema mattar is an Indian ground lamb curry with green peas, cooked in ghee with cumin, coriander, turmeric, ginger, and whole cloves. Serve with naan or rice.

Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

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.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Sliced egg sandwich on a whole grain bun with cucumber, tomato, fresh basil, sprouts, and a honey Dijon dressing. A fresh, protein-rich lunch ready in 15 minutes.

Fresh tuna burgers with basil, mint, lemon zest, and red chili, grilled and stacked on whole-wheat ciabatta with wasabi mayonnaise. A lighter burger with a Thai-Japanese lean.