106 baby recipes

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Char-grilled baby octopus simmered in red wine and olive oil.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

A luxurious salmon mousse blended with heavy cream, egg white, Pernod, cognac, and a spoonful of caviar. This silky, masterchef-level stuffing is piped into baby salmon for an elegant San Francisco-inspired dish.

Baby Asian greens salad with warm goat cheese croutons on toasted baguette and a sherry-vinegar vinaigrette with thyme and grainy mustard. A bistro salad ready in 30 minutes.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Quick baba ghanoush with steamed eggplant, tahini, lemon, garlic, and a hint of cumin. The 13-minute version that skips the smoky char in favor of pure, clean eggplant flavor.

Smoky baba ghanoush gets its deep, fire-kissed flavor from whole eggplants charred over medium-hot coals. Blended with tahini, garlic, lemon, and a touch of sugar for balance. A creamy Middle Eastern dip that puts hummus on notice.