1,948 mince recipes

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

Grilled rosemary lamb chops marinated in balsamic vinegar, olive oil, lemon juice, and garlic. Four-hour soak builds bold flavor, then just minutes on the grill for juicy medium-rare chops.

Pasta salad primavera: warm or cold pasta tossed with broccoli, red pepper, carrots, tomatoes, garlic, and fresh basil. A light, vegetable-forward Italian spring salad that works any temperature.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

Excellent dressing for vegetables, pasta, fish, or salads.

Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Phoenix Rolls (Banh Phuong Hoang): thin chicken breast slices wrapped around ham and a lemongrass shrimp paste, dusted in cornstarch, and pan-fried until golden. A crispy Vietnamese party bite.