coriander seed

Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

Confit duck

cumin seeds

coriander seeds

juniper berries

flaky sea salt

duck leg and thigh joints

thyme

rosemary

garlic

bay leaves

tsp black peppercorns

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Spiced beetroot & orange chutney

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)

onions, chopped

apples,

oranges

tbsp mustard seeds

cloves

cinnamon

red wine vinegar

golden granulated sugar

In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.

While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Spicy roasted parsnip soup

olive oil

tsp cumin seeds,

½ tsp ground turmeric

mustard seeds

onion,

parsnips, diced

plum tomatoes,

vegetable stock

lemon juice

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Pour into a pan with the remaining  600ml vegetable stock, season, then heat until barely simmering.

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

The addition of canned tomatoes bring a nice tang to this unique Cape Malay Chicken Curry recipe. This is a mildly spicy curry for everyone.

Cape Malay Chicken Curry

tbsp oil

onion (finely chopped)

tbsp ginger (finely chopped)

tsp chili flakes (or fresh hot peppers to taste)

tsp fennel (ground, or 4 tsp whole fennel seeds)

tsp cumin

turmeric

1/2-1 tsp black pepper (coarsely ground)

cardamom pods (whole pods)

tbsp garam masala

tomatoes

lb chicken pieces

tsp garlic (finely chopped)

brown sugar

-3 tsp salt

Put the 7 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle. Pound them together so the cardamom pods burst and the whole thing becomes a mess of spices. Discard the skin of cardamom pods. Continue to pound the spices until they become like a powder.

Heat the oil in a pot, add the onion and ginger over fairly high heat, and stir occasionally for a few minutes. Add the chili flakes and spices and stir for 2 minutes. You might need to add more oil (Spices slurp up oil as they fry)

Add the can of crushed tomatoes and stir. Cook until everything bubbles up together.

Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes.

Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. Taste the sauce, and adjust seasoning according to your taste.

Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in corners of the pot, if needed. Serve the curry warm with rice.

Let me sa first that cooking has never been my strong suit. But I'm dipping my toes in, and this was my first attempt at making something other than Italian food from scratch. This recipe is very easy to follow, and the spice combination is delicious! My family isn't fond of spicy things, but this dish has just the right touch of mild zing to help them appreciate curry. It's a hit! Thank you!

This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor. Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores. Like harissa, biber salçasi comes in both mild and hot varieties, so pick whichever one suits you. Serve the salmon with some steamed rice and lightly dressed greens if you like.

https://static01.nyt.com/images/2025/07/09/multimedia/NM-Harissa-Baked-Salmon-With-Cherry-Tomatoes-lvqh/NM-Harissa-Baked-Salmon-With-Cherry-Tomatoes-lvqh-videoSixteenByNineJumbo1600.jpg

Ryan Liebe for The New York Times. Food Stylist: Brett Regot.

Baked Salmon With Harissa and Cherry Tomatoes

cilantro,

lemon juice (from 1 large lemon)

soy sauce

tomato paste

maple syrup

garlic cloves, finely chopped

sweet paprika

Fine sea salt and black pepper

salmon

cherry tomatoes,

shallots,

NYT Cooking

https://static01.nyt.com/images/2025/07/09/multimedia/NM-Harissa-Baked-Salmon-With-Cherry-Tomatoes-lvqh/NM-Harissa-Baked-Salmon-With-Cherry-Tomatoes-lvqh-googleFourByThree-v2.jpg

https://static01.nyt.com/images/2025/07/09/multimedia/NM-Harissa-Baked-Salmon-With-Cherry-Tomatoes-lvqh/NM-Harissa-Baked-Salmon-With-Cherry-Tomatoes-lvqh-mediumSquareAt3X-v2.jpg

Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with 3/4 teaspoon salt and a good grind of pepper.

Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.

Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.

Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 22 minutes. Sprinkle the extra cilantro on top and serve directly from the baking dish.

One of the most delicious salmon recipes in our rotation. Made twice. The first time with salt and soy sauce as the recipe indicated. Delicious but way too salty.
The second time used only the soy (extra umami). Heavenly!!

The cumin seeds were a bit overpowering (I used fresh seeds) so I might reduce them a bit next time. Maybe two teaspoons instead of a tablespoon.

I baked the salmon for the full 22 minutes (or so — forgot to set a timer), but I had pretty thick fillets, maybe about 1.5 inches at the thickest point. As others have said, it seems sensible to rebake the tomatoes and then reduce the baking time for the salmon if you have thinner fillets.

I'd been wanting to try this and today I found beautiful, thick center cut salmon at the butcher shop. I subbed honey for the maple syrup and extra cumin and coriander powder for the fresh seeds, but otherwise followed it to the letter and had an outstanding meal. Gift-linked the recipe to my guests. Served it over rice pilaf. If I change anything next time, I might give the cherry tomatoes -- fresh from the garden -- a head start in the oven, as they remained more firm than I'd expected.

Small (~ 0.65 lbs.) skin on salmon filet; 1T oil, 1T harissa spice powder, ~ 1/2T hot honey instead of maple syrup. all other marinade ingredients as written; marinated for about 4 hours in the fridge. Double tomatoes, halved, 3 large shallots, and some zucchini and squash half moons (needed to be used). Roasted vegetables at 375 for about 15 minutes, then bumped up to 425 and when heated to 425, added the salmon piece and all marinade on top. Roasted for 9 minutes. PERFECTION!

I didn’t use tomato paste and instead used an entire 7oz container of Wegman’s brand fresh harissa. It turned out great!

Super good and easy. Used an air fryer at 400 for 10 minutes.

Substituted skin on, bone-in chicken thighs because it’s what was in the fridge. Increased cooking time to 40 minutes. Delicious. Will try with salmon next time.

This has a wonderful flavor, almost exotic. I had some zucchini from my garden and diced that up and tossed with the tomatoes and shallots. I pushed them to the side to help caramelize, voila, a sheet pan dinner. 

And if your salmon is thick enough, 20 minutes isn't too long. But it doesn't hurt to check after 15

Thank you for this recipe Noor. I’m swimming in cherry tomatoes!

Agave? Since you didn't specify why you're trying to sub another ingredient it's hard to give you a good answer.

Does your vent actually vent to the outside or just blow it around the kitchen? Who even designed those?  Anyway, here are a couple of destinking tips - boil lemon in water or put a clove, as in the spice, not garlic :-)  in the warm oven (after baking the salmon).  Or I suppose you could just put a pan on the grill at the correct temperature?

I love salmon, but any time I put it in the oven, it makes the house stink to high heaven! I can only grilll it outside. Am I doing something wrong?

"This Easy Salmon Tray Bake Packs a Punch"

What?  "Tray bake"??  Just because people can understand what you meant — doesn't mean what you said is English.

Or, cover one salmon fillet with preferred salsa, microwave for approximately five minutes and your done.

I could see doing this if I either had seriously old fish whose stench I was trying to hide or if I Di not like the taste of salmon

Would this work with frozen sockeye salmon filets?

Let the salmon cook for 22 minutes at 400? I suggest letting the tomatoes cook first for a short while and then add everything else and cook for about 12 to 15 minutes.

Just a quick note that while harissa used to be a little difficult to find without a middle Eastern market, Trader Joe's now has a good version that works well with this recipe. It's different profile from Mexican salsa for sure.

@Squirrel Butler
Anything over 12 minutes is well done to my taste buds nd few things are as bd as overcooked salmon! Pink is best!

Noor is some kind of flavour wizard. This marinade is killer. The whole tray was mopped up by my family. Will definitely repeat!

To bake salmon fillets at 400°F (204°C), plan for 12-15 minutes for thin fillets (1/2 -1") and 15-20 minutes for thicker fillets (>1"). The exact time depends on the thickness and can be determined by checking for doneness with a fork. The salmon should flake easily and be opaque when cooked.

A condiment company based in New York, NY Shuk, makes harissa alone and in several versatile variations (with preserved lemon, for example). They have a beautiful and informative presence online with authentic North African and Middle Eastern recipes using their condiments.

If you want an oily fish like salmon, trout would work well. Otherwise, a white fish with some heft to it, like cod or haddock, would be a good alternative. Adjust cooking times accordingly.

Delicious! I'm a big harissa fan use it as a marinade,coating or dipping sauce on all types of meat and seafood. Amazon carries my favorite~Kartago Tunisian Harissa Sauce, smoky and zippy.

Would love to see a version of this featuring a more sustainable wild species or a version that can be adapted to "any fish" with some direction on sourcing local, wild, and sustainable options from small-boat fishermen. Here in Southern California we have an abundance of delicious pelagic fish that never get the spotlight: Sheephead, over 60 species of Rockfish, etc. We have a responsibility to shine a light on lesser-known species and take "salmon" out of the mainstream.

Didn’t have harissa on hand so used Mexican hot sauce. Worked great. Also subbed red onions for shallot. Great recipe that’s a little like chili in that you can modify for what’s on hand.

Can you substitute a different fish?  Something besides salmon?

@Fish Girl “Shining a light on lesser known pelagic fish” is so far down on the “responsibility” list for most of us these days. You could simply make your own adaptation and share it here (as others have) rather virtue signaling in the comment section. “Be the change” they say!

It was delicious, but I omitted the shallots and used garlic instead.I wish there were more recipes that didn't contain onions/leeks/shallots, etc.

@Merry I think either would work. When using dried harissa blend, I often mix it with equal volume water, with good results.

@TAM It’s funny, I look for the exact opposite due to a garlic allergy in the family!

Meaty fish like striped bass, swordfish and halibut make good choices for pairing with the late-season vegetable harvest, specifically sweet peppers. Whether you use standard bell peppers, Italian “frying” peppers or some wonderful shapely variety, like corno di toro, cut them in half vertically, right through the stem, then remove the veins and seeds (as opposed to cutting off the tops first). That way, you’ll be able to make long slices, without any oddly sized leftover bits.

Baked Fish With Slow-Cooked Peppers

Salt and black pepper

fennel seeds

lemon

extra-virgin olive oil,

bell peppers

garlic cloves,

smoked paprika

cayenne

Italian parsley

chives

https://static01.nyt.com/images/2024/08/28/multimedia/28tanisrex2-fishrex-ltkg/28tanisrex2-fishrex-ltkg-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.

https://static01.nyt.com/images/2024/08/28/multimedia/28tanisrex2-fishrex-ltkg/28tanisrex2-fishrex-ltkg-googleFourByThree.jpg

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Season fish on both sides with salt and pepper. Using a spice mill or a mortar and pestle, grind coriander and fennel seeds to a powder. Combine with lemon zest, then rub mixture into each fillet. (At this point, you can cook right away or refrigerate for up to 4 hours, then bring to room temperature to cook.)

Prepare the peppers: Set a Dutch oven or wide, heavy pot over medium-high heat. Add 3 tablespoons olive oil. When the oil looks wavy, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown and soften, about 5 minutes. Add the sliced peppers with a good pinch of salt and the garlic, paprika and cayenne, and turn heat to medium. Simmer with lid ajar, stirring occasionally, until mixture thickens, about 15 minutes more. (Peppers should be quite soft and cooking them down may take up to 30 minutes. Taste and adjust seasoning along the way.) Set aside and let steep. (You can make the peppers hours or up to a day ahead and keep refrigerated.)

To cook fish, heat oven to 375 degrees and set a large cast-iron pan over medium heat. Add 2 tablespoons olive oil and swirl to coat the bottom of the pan. Lay fish in pan in one layer and cook for 4 to 5 minutes. Flip fillets with a spatula and carefully set the pan in the oven, uncovered. Bake for 3 to 5 minutes, until the fish is firm and beginning to flake. Sprinkle fish with parsley and chives, and serve with the peppers.

These slow-cooked peppers and fish seasonings are equally good with chicken, steak, or cannellini beans, whether done on the stove top or in the oven. David Tanis' attention to herbs and spices is a gift.

This is such a a great recipe! Simple, with interesting, complex flavors. For one or two servings, you can make it completely on stovetop. After cooking onions and peppers,  move them to the pan/Dutch oven's perimeter, heat a little oil in the middle and saute the fish there, flipping halfway through cooking. (Pull fish from pan a little before it's cooked through.)

This was great— simple and delicate flavor. I served it with rice. 

Two notes: 1. For the seasoning on the fish to shine, you really do need to grind your spices. I used a mortar and pestle and I think it made all the difference. Next time, I’d consider doubling the amount though. 2. Do not skimp on the salt on the peppers. Periodically taste it as it cooks down. If it tastes “meh” I guarantee it needs more salt.

I made this as written, and it was a total disappointment, especially after lots of veg prep/stirring.  The herb/zest rub did nothing for my fresh halibut, and the slow-cooked peppers were equally blah, even after doubling the smoked paprika.  It was edible, but instantly forgettable. The recipe sounded great- oh well.  I don’t understand all the rave reviews!

I made this last night for the first time. It is amazing - a unique and wonderful flavor profile. This will go into heavy rotation at our house.!

Excellent, easy recipe -- great with Orzo or polenta

Add 2 tablespoons and swirl to coat the bottom of a cast iron pan.  Preheat oven with pan at 400 degrees.  Bake fish for 12-15 minutes. Serve on a bed of peppers.

Half the onion and peppers is more than enough. Do use a firm fish if possible.

I've made this several times now, and it is really delicious. You really only need half that quantity of onions and peppers for that amount of fish, however. I've made it with less firm fish as well, cooking it for a little less, sometimes just in the oven.

Peppers are delicious, easy to prep ahead and cook quickly

Delicious! I’m terrible at cooking fish - I always overcook it. This was just perfect. Used thawed, individually frozen halibut filets. Served over medium grain brown rice.  The slow cooked peppers by themselves make an awesome dish over rice.

This is fantastic! Made with swordfish and worked out beautifully

This recipe resulted in succulently cooked fish; I used a thick piece of sea bass dusted in garam masala, which had coriander and fennel in it; makes sense the two part cooking of the fish; finishing it off in the oven for 4 min produced a moist yet throughly cooked fish--not dried out--given the thickness of the fillet. The stewed peppers are the right flavor component here. Delicious and healthy; and, so easy. xo

Meltingly delicious. Agree with others to sear salmon on one side in cast iron skillet and finishing it's cooking in Dutch oven on the stove with the peppers.

No way would I heat my oven, in summer, to 375 to cook the fish for 3-5 minutes. 
Just continue cooking in cast iron skillet and add peppers back in. Maybe the texture
would be a bit different but delicious as well. This is how I cook all the time.

Very good. I’d give 4.5 stars. Hacks: cooked the fish in the big skillet on top of the vegetables. No need to dirty another pan, and the fat from the fish melds nicely into a sauce with the veg. Added some golden raisins to the mixture. Skipped the cayenne. Chives were not necessary.

We loved the amount of cayenne.  One man's food is another's poison I guess.  I didn't get the need for an oven, either.  Was NYT just trying to be ultra-gastronomical by complicating the process with ovens, cast iron pans, double cooking fish...  please, for goodness sake, KISS!

Thank you for flagging. We've updated the recipe to reflect a smaller amount of cayenne pepper.

I made just the pepper portion of this recipe when I found myself with too many peppers.  It was really easy and delicious.

Agreed. Unless the oven is already hot for another purpose, the cast iron skillet will hold enough heat to finish the fish if covered with a dome lid to create a mini-oven for those final few minutes. Substituted a rounded 1/4 tsp. ground chipotle for the paprika and cayenne and added a spoonful of capers to the peppers.

Too much cayenne pepper, it makes the dish way hot.  A good pinch would be enough.

Wow! Just read the recipe and yes, I think 1/2 teaspoon of Cayenne would be way too hot, I like to taste my food.

That's how I initially read it too, but it's not fish with slow cookeR peppers, it's fish with slow cookeD (as in slowly on the stove) peppers. However, I could see making the peppers in a slow cooker, maybe make extra and freeze some for later use?

@Shelagh The only thing it could possibly be is the “salt and black pepper” noted in the recipe.  The nutritional info is just an estimate and clearly it ran a bit awry unless you salt with a heavy hand.

It would be interesting to know why Mr. Tanis chose to bake the fish rather than finish it on the cooktop.

Didn't read the recipe carefully ahead of time so I used cod instead of halibut.  To save time I just baked the cod with the spices on it and topped with a little butter.  The peppers took 25 minutes to cook down.  I liked the amount of cayenne.   The chives added a nice color, but I didn't even bother with the parsley even though I had it.   It tasted very good, but I have to admit the preparation was a little fussier than necessary.

Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.

Coconut Saag

vegetable oil

green cardamom pods

yellow onion, roughly chopped

(1/2-inch) piece ginger, peeled and roughly chopped

mustard spinach

lime, juiced

Indian green chile, serrano chile

coarse kosher salt (such

coconut milk

(12-ounce) block extra-firm tofu

coconut oil

asafetida (optional, but really fantastic)

red chile powder,

Rice

https://static01.nyt.com/images/2023/10/06/multimedia/PK-coconut-saag-pzkh/PK-coconut-saag-pzkh-videoSixteenByNineJumbo1600.jpg

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

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https://static01.nyt.com/images/2023/10/06/multimedia/PK-coconut-saag-pzkh/PK-coconut-saag-pzkh-facebookJumbo.jpg

In a large, deep pan or Dutch oven over medium heat, warm the vegetable oil. Once it shimmers, add the coriander and cardamom and toast the spices until fragrant and starting to brown, about 2 minutes. Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more.

Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens!

Remove the pan from the heat and stir in the lime juice, chile and salt. Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky paste. Return the mixture to the same pan over low heat. Stir in the coconut milk, then gently stir in tofu. Cook for 5 to 7 minutes more, until the tofu is warmed through and has soaked up some of the sauce.

While the tofu cooks, in a small pan or butter warmer over medium-high heat, melt the coconut oil. Add the cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in the asafetida, if using, and red chile powder.

Pour the coconut oil mixture over the saag, and serve with rice or roti.

I just made this for the 6th, maybe 7th, time. It surprises and delights everyone. I use a stanless steel pan now so I can just tip it and do the immersion blender there, and I get to use my tiny fancy pan with a spout for the chhonk. My mother and extended family from Nashville approve of eating your mustard greens like this. That counts for something.

This was unbelievably good. As an Indian, I have grown up eating traditional saag with spinach, but I much prefer the fresh, spicy taste of Priya’s recipe. Only changes I made: boiled the cubed tofu in water (per Wendy the food scientist’s advice on IG), and added thinly sliced onion to the tadka, the tempered/seasoned oil that get thrown in at the end. My mustard greens were older (5-6 days?), so it wasn’t as spicy as a fresh batch. I love this!

I’ve made this recipe several times and every time it’s delicious! I’ve made it primarily with spinach but have used paneer, feta, and tofu and all are delicious (feta might be my favorite!). This is such a luxurious yet simple meal and scratches the itch when I’m craving takeout saag. And comes together super easily with mostly pantry items. Cannot recommend enough!

Made this with mustard greens and it wasn't a hit with the family... but I liked it. I will try it with spinach next time.

Thank you for this easy and delicious recipe. I was making it ahead to freeze for company, so stirred the coconut oil and spices in with the rest instead of drizzling it over the top. Will add paneer when reheating to serve. I wanted to mention, I used ground spices instead of whole (coriander, cardamon and cumin), adjusting the quantities accordingly, and the dish still tastes wonderful. You're right, the asafetida adds a wonderful zing.

Top 15 coriander seed recipes from across the web

The most viewed coriander seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 15 coriander seed recipes from across the web

The most viewed coriander seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Confit duck

Spiced beetroot & orange chutney

Spicy roasted parsnip soup

Cape Malay Chicken Curry

Baked Salmon With Harissa and Cherr...

Baked Fish With Slow-Cooked Peppers

Coconut Saag

Creamy Chickpea Spinach Masala With...

One-Pot Salmon and Dill Rice With P...

Coconut Beef Curry

Melon Salad With Pistachio Dukkah a...

One-Pot Salmon and Dill Rice With P...

Cola-Braised Beef With Chile-Lime O...

Roasted Chicken With Hot Honey Carr...

Mulled Cider

The most viewed coriander seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine