5,350 wor recipes

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Crispy bread cups filled with marinated artichoke hearts, Parmesan, and mayo, broiled until bubbly. An elegant bite-sized appetizer you can make ahead.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Sweet potato pie with mashed yams, cream, vanilla, and a bright squeeze of lemon. The Southern Sunday-supper dessert that splits the difference between custard pie and pumpkin.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

Hearty Caribbean stew with browned chicken, cubed pork, sweet potatoes, and bananas simmered in a spiced tomato broth with thyme, cloves, and coconut.

Oven-fried carrot burgers coated in crushed corn flakes and baked until crispy. A vegetarian patty made from mashed carrots, egg, scallions, and celery with a crunchy golden crust.

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

Oyako donburi (parent-and-child rice bowl) with chicken simmered in homemade stock with mushrooms, bamboo shoots, and carrots, then finished with softly set eggs and green onions over steamed rice.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Curried ground beef with ginger, raisins, and almonds served over creamy mashed sweet potatoes. Warm spices meet comfort food in this make-ahead casserole dinner for four.

New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.

Hot scallop salad with seared sea scallops, fresh ginger, lime juice, and marjoram served over greens with thick-sliced potato chips mixed in. A warm-cool salad with crunch and elegance.