484 basting recipes

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

They make great Christmas gifts for family and all the various people you give them to. Mailman, garbage man, paperboy, school teachers, your kids' friends. etc. I figure if the kids have to help me cut, they get some to give to their friends.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.

This Austrian homestyle vegetable soup starts with a butter-flour roux for body, then simmers potatoes, carrots, and broccoli in a savory broth. Thick, warming, and endlessly adaptable to whatever's in your fridge.

Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.

Two easy fish brine recipes for smoking: a basic salt-and-sugar brine and a stronger brown sugar cure. Customize with garlic, dill, or tarragon for smoked fish that keeps up to a year frozen.

A thick, hearty steakhouse potato soup loaded with ham, carrots, celery, and sharp cheddar cheese spread. Chunky, warming, and big enough to feed 10 hungry people on a cold night.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Whole fish sauteed in rich coconut milk with green pepper, tomato, and celery. A Caribbean-style coconut fish dish using sea bass or red snapper, ready in 30 minutes.

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.

All the flavors of a cheeseburger in a thick, creamy bowl of soup. Ground beef, potatoes, and melted cheddar come together in this hearty chowder that's ready in 45 minutes.