9,497 greek recipes

West African-style pepper soup with stewing beef, green chili peppers, potatoes, and tomatoes in a thyme-scented broth. A spicy, hearty one-pot soup served over rice.

Santa Fe flank steak rubbed with rehydrated guajillo chiles, garlic, brown sugar, and thyme, then broiled to medium-rare. A bold Southwestern steak in 30 minutes.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Crawfish corn maquechoux with sweet corn, bell peppers, onion, and tomato smothered in butter. A classic Cajun side dish loaded with crawfish tails for a true Louisiana one-pot meal.

Homemade olive oil focaccia with coarse sea salt, kneaded by hand and baked at high heat until golden and crusty. A simple Italian flatbread with optional olives or onion toppings.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Slow cooker baked beans with bacon, brown sugar, barbecue sauce, ketchup, and mustard. A dump-and-go crockpot side dish that simmers all day for a sticky, smoky-sweet cookout classic.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Layered rice, cheese, and green chili casserole with sour cream, Monterey Jack, and a cheddar-almond topping, made in the microwave in 20 minutes.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.

Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.

Cheesy shredded potato casserole baked with melted cheddar, sour cream, scallions, and red pepper flakes. Potatoes are cooked in their skins, cooled, then coarsely grated for the best texture.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.