9,497 greek recipes

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Miso sauce for pasta made with yellow miso, sauteed scallions, garlic, and vegetable stock. A savory, umami-rich vegetarian pasta sauce ready in minutes with just six ingredients.

Pizza monster made on an Italian bread shell with pepperoni, mozzarella, mushrooms, and olives arranged into a spooky face. A fun Halloween dinner kids love to build themselves.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Crustless chili quiche loaded with Monterey Jack, cottage cheese, green chilies, and ten eggs. Bakes up puffy and golden with a mild Southwestern kick. Freezer-friendly.

Five-alarm slow cooker beef chili with cubed chuck, jalapenos, beer, and a bold hit of chili powder and cumin. No beans, no tomatoes, all heat. Texas-style.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Barbecue pizza on a cornmeal-crisped crust, topped with hot Italian turkey sausage, smoky BBQ sauce, green peppers, mushrooms, black olives, and melty mozzarella.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Molded borsch with diced beets set in a jewel-toned consomme gelatin ring, served cold with sour cream. A retro chilled appetizer that looks as stunning as it tastes.