4,194 fresh recipes

Kapaw Pla is a traditional Thai soup featuring rehydrated dried fish belly in a light chicken broth with bamboo shoots, soy sauce, and white pepper. Topped with sliced egg and fresh cilantro, it's comforting and deeply savory.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

If you're tired of the same old sandwich spreads, then try this variation of butter that's made with parsley leaves.

Braised Belgian endive with diced Red Delicious apple, walnut oil, lemon juice, and a splash of apple cider vinegar. A light, elegant, low-calorie side dish in 15 minutes.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.

Oven-baked Chicken Kiev with a garlic-chive butter center, coated in crispy cornflake crumbs and buttermilk. No deep frying needed for that golden crunch.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia