1,589 green recipes

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Broiled Brie topped with sliced almonds and confectioners sugar, caramelized under the broiler until golden and bubbling. An impressive 4-ingredient appetizer you can prep days ahead.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Boiled baby potatoes dipped in a green broccoli cheese sauce made from blended broccoli and melted cheese spread. A fun, kid-friendly side dish ready in 30 minutes.

Individual baked lasagnas layered with fresh pasta, crisp-tender asparagus, and a pesto-bechamel sauce, topped with golden breadcrumbs. A light, springy green lasagna baked in single gratin dishes.

Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Indian spiced grape sherbet with roasted cumin, black pepper, lemon, and a pinch of salt. Angoor Ka Sherbet is a no-cook summer cooler ready in 20 minutes.

One-pot chicken dinner simmers a whole chicken with tomatoes, green pepper, okra, and chili powder into a Southern-style stew spooned over rice. Honest, hearty, and feeds a crowd of 8.