9,497 greek recipes

Creamy cheddar chicken enchiladas with green chiles, sour cream filling, and a chunky tomato sauce. Corn tortillas wrap shredded chicken for classic Tex-Mex comfort.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.

Oysters Tyler: baked oysters on the half shell topped with a crabmeat, scallion, and Parmesan patty. A Gulf Coast seafood appetizer for holiday tables or oyster-bar feasts.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Angel hair pasta tossed with Mexican turkey picadillo, garlic, jalapenos, and tomato sauce, finished with fresh green onions. Weeknight Mexican-Italian mashup ready in under 30 minutes.

Lentil kufta, a Middle Eastern vegetarian patty made with red lentils and bulgur, seasoned with sauteed onions, scallions, and red pepper. No-fry vegan appetizer shaped into balls or one big mound.

Chilled pappa al pomodoro with crab meat crostini, a Tuscan bread-and-tomato soup served cold with a lemony crab-topped baguette float. An elegant no-cook summer appetizer that turns stale bread into something special.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.

Peanut noodles toss fresh Chinese flour noodles with a quick peanut butter, chili-garlic paste, and fish sauce sauce. Six ingredients, 20 minutes, proper Southeast Asian flavor.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

A vibrant green onion dressing blitzed smooth from scallions, Dijon, garlic, and champagne vinegar with a slow stream of olive oil. Punchy and bright, it wakes up mild greens like iceberg and Boston lettuce.