406 alu recipes

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.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Spaghetti with pork chops simmered in tomato soup sauce with onion and green bell pepper. A retro weeknight pasta with pantry-staple ingredients.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Crunchy Chinese coleslaw with crispy ramen noodles, toasted almonds, and sunflower seeds tossed in a tangy-sweet vinegar dressing. Perfect potluck side ready in 30 minutes.

A no-fuss strawberry shortcake layered on angel food cake with vanilla pudding and whipped topping. Four ingredients, 15 minutes, and zero baking required.

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.

Hot bananas a la Baloo are grilled bananas marinated in honey, sambal oelek, and soy sauce. Spicy-sweet Indonesian-Japanese fusion side that pairs with grilled meats. Just four ingredients.

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

A succulent chicken dish that is made with honey and orange juice.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Frijoles a la charra (Mexican ranch-style beans) with bacon, jalapenos, tomato, and cilantro simmered in their own broth. A smoky, spicy pinto bean side dish ready in 35 minutes.

Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.