Recipes with cumin
2,063 recipes
Asian Slaw
A great tasting oriental slaw that will impress anyone.
Enchilada Bake
Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.
Half Hour Chili
Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.
Chile Con Queso Mini-Bites
Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.
White Bean Chili with Turkey
White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.
Black Bean Fiesta
No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.
Best Blackened Chicken
Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.
Spicy Lamb Chili
Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.
Best Felafel
Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.
Best Felafel
Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.
Teresa's Spanish Rice
Earthy brown rice simmered with cumin, paprika, red bell pepper and oregano for a healthy, fragrant Spanish rice side dish. Just 5 minutes of prep and one pot to clean.
Khatta Moong (Soured Lentils)
Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.
Kotopoulo Giouvetsi
Kotopoulo Giouvetsi is a Greek one-pan roasted chicken with orzo baked in tomatoes, brandy, bell peppers, and cumin. The orzo cooks in the pan juices for deep flavor.
Chicken Thighs in Honey-Sesame Marinade
Chicken thighs marinated overnight in honey, sesame seeds, lime, and warm spices like cinnamon, cumin, and ginger. Grilled or broiled until sticky and caramelized with a gentle kick of cayenne.
Budget Chicken Korma
Tender chicken thighs simmered in a creamy almond-yogurt sauce with warm spices like cardamom, cumin, and coriander. A budget-friendly korma that rivals your favorite takeout.
Hearty Three-Bean Chili
Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.
A great tasting oriental slaw that will impress anyone.
Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.
Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.
Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.
White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.
No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.
Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.
Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.
Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.
Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.
Earthy brown rice simmered with cumin, paprika, red bell pepper and oregano for a healthy, fragrant Spanish rice side dish. Just 5 minutes of prep and one pot to clean.
Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.
Kotopoulo Giouvetsi is a Greek one-pan roasted chicken with orzo baked in tomatoes, brandy, bell peppers, and cumin. The orzo cooks in the pan juices for deep flavor.
Chicken thighs marinated overnight in honey, sesame seeds, lime, and warm spices like cinnamon, cumin, and ginger. Grilled or broiled until sticky and caramelized with a gentle kick of cayenne.
Tender chicken thighs simmered in a creamy almond-yogurt sauce with warm spices like cardamom, cumin, and coriander. A budget-friendly korma that rivals your favorite takeout.
Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.
