149 alu recipes

Grilled or baked salmon steaks with dill butter and a lemon juice presoak. Four ingredients, minimal prep, and done in under 30 minutes on the grill.

Easy egg bake on a crescent roll crust with cubed ham, Monterey Jack cheese, onion, Dijon mustard, and basil. A quick brunch casserole ready in 30 minutes.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Lobster, Normandy Style (Homard a la Normande) recipe

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Savory garlic coeurs a la creme with goat cheese, cottage cheese, roasted garlic puree, and yogurt. A French-style molded cheese appetizer drained overnight, served with smoked salmon and toast.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Beer and Parmesan omelettes with a kick of Tabasco, ready in 10 minutes flat. The secret to the lightest, fluffiest eggs? A splash of suds in the batter.

A succulent chicken dish made with green bell peppers, fresh mushrooms and a dash of cayenne pepper which is fitting to feed a King.

Surprise your date with this succulent dish that's extremely easy to prepare and enjoy!

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Sauerfleisch, a German sauerbraten-style pot roast where beef marinates two days in a tangy brine, then braises tender in a dark, sweet-sour roux gravy. Serve with potato or bread dumplings.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.