1,936 cilantro recipes

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Indian-spiced tofu paneer simmered in a garam masala tomato sauce with green peas. Includes a recipe for homemade garam masala. Serve over brown rice with chutney for a vegan feast.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.