9,539 green recipes

Baked Tex-Mex hash with ground beef, rice, tomatoes, and bell peppers seasoned with chili powder. A budget-friendly, feed-the-family casserole with just 5 minutes of prep.

Mushroom Swiss chicken melts over wild rice with bell peppers, all cooked in one skillet. Swiss cheese melts over the chicken right in the pan. Ready in 40 minutes.

A hearty Hungarian soup loaded with beef, chicken, root vegetables, mushrooms, and handmade egg noodles. This rustic Bakony-style broth gets its depth from simmering two meats together, then finished with a swirl of sour cream.

Harvest rice with sauteed carrots, apples, raisins, and sesame seeds tossed with brown rice and scallions. A sweet and savory vegetarian side dish ready in 10 minutes.

Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

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

Crispy cornstarch-battered shrimp tossed in a sweet and spicy Peking-style sauce with garlic, sherry, scallions, and hot chili peppers. A Chinese restaurant classic at home.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Oven-fried carrot burgers coated in crushed corn flakes and baked until crispy. A vegetarian patty made from mashed carrots, egg, scallions, and celery with a crunchy golden crust.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.