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Every recipe has a story to tell. 🌍 Discover flavors and inspirations from around the globe, cook with passion, and let your taste buds embark on an unforgettable journey!

03/18/2026

Sautéed Mushrooms and Green Beans 🍄🥗

Ingredients:
- 1 pound cremini mushrooms
- 1 pound green beans
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Pepper to taste

1. Clean the mushrooms and trim the green beans.
2. Blanch green beans in boiling water for 2 minutes. Move them to an ice bath.
3. Heat olive oil in a skillet over medium heat.
4. Add mushrooms in batches. Sauté until golden, about 5 minutes per batch.
5. Add garlic. Cook for 1 minute until fragrant.
6. Add green beans, soy sauce, red pepper flakes, salt, and pepper. Cook for 2 minutes until hot.
7. Serve warm.

Tip: Sprinkle fresh chopped chives on top before serving for extra flavor.

03/18/2026

Roasted Carrot & Beet Medley with Honey & Feta 🥕🧀

Ingredients:
- 4 large carrots, peeled and sliced into sticks
- 3 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley

Instructions:
1. Heat your oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Toss carrots and beets with olive oil, salt, and black pepper in a large bowl.
4. Spread vegetables in a single layer on the baking sheet.
5. Roast for 25 to 30 minutes. Turn once halfway through.
6. Drizzle honey over the roasted vegetables. Roast for 5 more minutes.
7. Transfer to a serving platter.
8. Sprinkle with feta and parsley.

Serve warm for best flavor.

03/18/2026

Chicken Zucchini Mushroom Bake 🍗🥒

Ingredients:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)

Instructions:
1. Preheat your oven to 375°F.
2. Season the chicken breasts with garlic powder, onion powder, basil, salt, and pepper.
3. Heat olive oil in a large skillet on medium heat. Sauté zucchini and mushrooms until tender, about 5 minutes. Remove from heat.
4. Place the chicken in a large baking dish. Add the sautéed vegetables on top.
5. Pour heavy cream evenly over the chicken and vegetables.
6. Sprinkle cheddar cheese over everything.
7. Bake uncovered for 30 to 35 minutes, until the chicken is cooked through and the cheese is bubbly.
8. Remove from the oven. Let cool briefly. Add fresh parsley if desired.

Tip: Serve with steamed rice for a complete meal.

03/17/2026

Golden and Caramelized Oven-Roasted Vegetables 🥕🥦

Ingredients:
- 2 cups broccoli florets
- 2 large carrots, sliced
- 1 medium zucchini, sliced into half moons
- 1 large red onion, cut into wedges
- 1 medium yellow squash, sliced
- 1 cup mushrooms, halved or quartered
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste

1. Set your oven to 425°F.
2. Combine broccoli, carrots, zucchini, squash, onion, and mushrooms in a bowl.
3. Add olive oil, garlic powder, thyme, salt, and pepper. Toss to coat.
4. Line a baking sheet with parchment paper. Spread the vegetables in a single layer.
5. Roast for 25 to 30 minutes. Flip halfway through. Cook until golden and tender.
6. Taste and add more salt or pepper if needed.
7. Serve warm or at room temperature.

Tip: Squeeze a little lemon juice over the vegetables before serving for a fresh finish.

03/17/2026

Skillet Zucchini and Mushrooms 🍄🥒

Ingredients:
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchini, thinly sliced into half moons
- Salt, to taste
- Black pepper, to taste
- 1 small yellow onion, finely diced
- 1 pound small button mushrooms, cleaned and dried
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh chopped herbs or 1 teaspoon dried herbs
- 1/4 cup vegetable broth
- Chopped fresh parsley for garnish
- Grated parmesan for garnish

Instructions:
1. Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat.
2. Add sliced zucchini. Season with salt and pepper. Cook for 3 to 4 minutes until fork-tender. Remove zucchini. Wipe out any liquid.
3. Add remaining butter to skillet. Melt over medium-high heat.
4. Add onions. Cook for 2 minutes until softened.
5. Add mushrooms. Cook for 5 to 7 minutes until browned and tender. Stir occasionally.
6. Add garlic and herbs. Stir for 20 seconds.
7. Return zucchini to skillet. Mix with mushrooms and heat for 1 minute.
8. Pour in vegetable broth. Cook for 2 minutes.
9. Taste. Adjust salt and pepper.
10. Remove from heat. Garnish with parsley and parmesan before serving.

Serve this as a side or over rice for a quick meal.

03/17/2026

Cottage Cheese Lasagna Bake 🥄🍅

Ingredients:
- 2 cups cottage cheese
- 1 egg
- 2 cups fresh spinach
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups low-carb marinara sauce
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste

Instructions:
1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish.
2. Heat olive oil in a skillet on medium. Sauté onion and garlic until soft.
3. Add mushrooms. Cook until brown. Stir in spinach. Cook until wilted. Remove from heat.
4. In a bowl, mix cottage cheese, egg, half the mozzarella, and half the Parmesan. Stir in Italian seasoning, salt, and pepper.
5. Spread some marinara in the baking dish. Add half the veggie mix. Add half the cheese mixture. Repeat layers. Top with marinara and the rest of the mozzarella and Parmesan.
6. Cover with foil. Bake for 25 minutes. Remove foil. Bake 10 to 15 minutes until bubbly.
7. Cool for 10 minutes. Slice and serve.

Tip: Serve with a side salad for a balanced meal.

03/17/2026

One-Pan Garlic Potatoes & Asparagus 🥔🌱

Ingredients:
- 4 cups Yukon Gold potatoes, cut into chunks
- 1 pound asparagus, trimmed and cut into pieces
- 4 cloves garlic, minced or 1 teaspoon garlic powder
- 1/4 cup olive oil
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped

Instructions:
1. Preheat your oven to 400°F.
2. Combine potatoes, asparagus, garlic, olive oil, oregano, salt, and black pepper in a large bowl. Toss well.
3. Spread everything in a single layer on a baking sheet.
4. Roast for 20 to 25 minutes. Flip halfway through cooking.
5. Remove from oven. Drizzle with lemon juice and sprinkle parsley on top.

For extra flavor, roast with a few lemon slices alongside the vegetables.

03/17/2026

Roasted Cauliflower & Halloumi Bowl with Tahini-Date Dressing & Pomegranate 🥗

Ingredients:
- 1 medium head cauliflower, cut in florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 8 ounces halloumi cheese, sliced
- 3 cups cooked brown rice
- 1/2 cup pomegranate seeds
- 1/4 cup fresh parsley, chopped

Tahini-Date Dressing:
- 3 tablespoons tahini
- 2 medjool dates, pitted and chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup warm water

1. Heat your oven to 425°F.
2. Toss cauliflower florets with olive oil, cumin, and smoked paprika. Spread on a baking sheet. Roast 25 minutes, turning once, until golden.
3. Pan-fry halloumi slices in a nonstick skillet over medium heat until both sides are golden, about 2 minutes per side.
4. Mix tahini, dates, lemon juice, salt, and warm water in a blender. Blend until smooth.
5. Divide cooked brown rice between bowls. Top each with roasted cauliflower, halloumi, pomegranate seeds, and parsley.
6. Drizzle each bowl with tahini-date dressing.

Serve warm for the best texture with crispy halloumi.

03/17/2026

Spinach Mandarin Salad with Honey Balsamic Dressing 🥗🍊

Ingredients:
- 10 oz baby spinach
- 1 can mandarin oranges (15 oz, drained) or 4 fresh mandarins, peeled and sectioned
- 1/4 cup red onion, thinly sliced
- 1/2 cup goat cheese crumbles
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 to 2 tablespoons honey
- 2 teaspoons Dijon mustard
- Sea salt and pepper

1. Preheat your oven to 350°F. Spread almonds on a baking sheet. Toast for 4 to 6 minutes until fragrant.
2. Place spinach, mandarin oranges, red onion, goat cheese, toasted almonds, and cranberries in a large bowl.
3. In a separate bowl, whisk olive oil, balsamic vinegar, honey, Dijon mustard, sea salt, and pepper until fully blended. If too thick, add a splash of water.
4. Pour desired amount of dressing over salad. Toss until everything is lightly coated. Serve immediately.

Tip: Chill your serving plates before plating to keep the salad crisp.

03/16/2026

Skillet-Baked Feta with Blistered Tomato, Olive & Lemon Salsa 🍋

Ingredients:
- 8 ounces feta cheese block
- 1 pint cherry tomatoes
- 1/4 cup extra virgin olive oil
- 1/3 cup kalamata olives, pitted and chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Instructions:
1. Preheat your oven to 400°F.
2. Place feta in the center of an oven-safe skillet.
3. Add cherry tomatoes around the feta.
4. Drizzle everything with olive oil.
5. Bake for 20 minutes until tomatoes blister.
6. In a bowl, mix olives, lemon zest, lemon juice, red pepper, garlic, parsley, salt, and pepper.
7. Spoon salsa over baked feta.
8. Serve warm with sliced bread or pita.

Tip: Use warm, crusty bread to scoop up every bite.

03/16/2026

Reuben Crescent Bake 🥪

Ingredients:
- 1 package (8 oz) refrigerated crescent rolls
- 1/2 pound sliced corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 tablespoon caraway seeds (optional)
- 1 egg, beaten

1. Heat your oven to 375°F.
2. Press the crescent roll dough into a 9x13 inch baking dish. Seal the seams to make a crust.
3. Lay corned beef over the dough.
4. Spread sauerkraut on the beef.
5. Sprinkle Swiss cheese across the sauerkraut.
6. Drizzle Thousand Island dressing over the cheese.
7. Roll out the rest of the crescent rolls and place on top. Seal the edges.
8. Brush the top with beaten egg. Sprinkle caraway seeds if you want.
9. Bake for 20 to 25 minutes until golden brown.
10. Let cool for a few minutes. Cut into squares to serve.

Serve with extra Thousand Island dressing on the side.

03/16/2026

Mini Pizza with Brie, Cranberries & Toasted Walnuts with a Hot Honey Drizzle 🍯

Ingredients:
- 1 sheet puff pastry, thawed
- 6 ounces brie cheese, sliced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves (optional)
- 1 egg, beaten

1. Heat oven to 400°F.
2. Unroll puff pastry. Cut into 8 equal squares. Place on parchment-lined baking sheet.
3. Brush each square with beaten egg.
4. Place a slice of brie on each square.
5. Add dried cranberries and walnuts on top of brie.
6. Bake 12 to 15 minutes until edges turn golden.
7. Mix honey and red pepper flakes in a small bowl.
8. Drizzle hot honey over pizzas fresh from oven.
9. Add thyme leaves if you want extra flavor.

Serve warm for best taste.

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