734 another recipes

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

This award-winning treat is has won the hearts of many with its perfect combination of moist, tender cake and the sweet, tart flavor of apples.

The cookies have the nice flavor from Irish cream, also they are so buttery, and the chocolate chips definitely give the extra bites into the cookies.

Apple cider shake blended with vanilla ice cream, ripe banana, and cinnamon. Five ingredients, five minutes, and the creamiest fall drink you'll put in a glass.

This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Honey baked squash: acorn squash rings roasted tender and topped with a honey-pecan oat crunch. Sweet, nutty, and the make-ahead crunch keeps for months.

Hearty Italian lentil sausage soup with marjoram, crushed tomatoes, and the holy trinity of carrot, celery, and onion. Pantry-friendly weeknight comfort, ready in an hour.

Authentic Chinese hot and sour soup with cloud ear mushrooms, golden needles, silken tofu, shredded pork, and the signature tangy-spicy-savory broth thickened with cornstarch.

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

No-bake chocolate cream cake layered with chocolate wafer cookies, vanilla whipped cream, and fresh strawberries. Refrigerate 8 hours and the cookies soften into cake-like layers.