2,673 green recipes

Loaded beef tacos with a twist: lean ground beef, green chiles, and garlic topped with Italian dressing-marinated tomatoes and mozzarella. A lighter, flavor-forward taco in 30 minutes.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

One-dish curry chicken baked with red bell peppers, Red Delicious apples, scallions, turmeric, and curry powder. Low-fat, no pre-cooking needed. Just layer everything in a dish and bake.

Broiled ginger shrimp marinated in pureed fresh ginger, shallots, dry sherry, and Italian dressing. Three hours of marinating builds bold, aromatic flavor that caramelizes under the broiler.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that's all about summer.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Crab meat is mixed with blue, mozzarella cheese and egg, milk mixture, then baked in a prepared pie crust. It's cheesy and delicious.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

A no-cook Chinese chicken pita sandwich stuffed with chopped chicken, fresh bean sprouts, scallions, and sesame seeds with a soy-ginger dressing. The perfect packed lunch ready in 5 minutes.