1,556 ande recipes

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Very nice flavor to this dish. Simple to make and satisfying.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Whole wheat penne in a creamy tomato-vodka sauce with crispy pancetta, garlic, a kick of cayenne, and fresh basil. Your new favorite weeknight penne alla vodka.

Portabello Mushrooms, Angel Hair Pasta, & Fresh Tomato Sauce recipe

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

Stilton mille-feuille layers crisp puff pastry rounds with whipped blue cheese mousse, port-soaked golden raisins, and warm walnuts. An elegant dinner-party first course or cheese-course dessert.

Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Sour cream bundt cake with a hidden layer of cinnamon, brown sugar, and chopped pecans. Made with whole wheat flour for a heartier crumb. Dust with powdered sugar and serve warm for brunch.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.