2,943 bitter recipes

Pan-seared lamb rib chops with rosemary, garlic, sauteed mushrooms, and a red wine pan sauce. A simple, elegant dinner that comes together in one skillet in 45 minutes.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Filo shrimp puffs with spiced shrimp, coconut, ginger, and turmeric wrapped in flaky filo pastry triangles and baked golden. A crispy, aromatic appetizer with Southeast Asian flair.

Fluffy two-egg omelet stuffed with chopped shrimp, melted Monterey Jack cheese, scallions, and fresh parsley. A protein-packed breakfast or brunch that comes together in minutes.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Pepper steak stir-fry with Old Bay seasoning, round steak, bell peppers, mushrooms, and a glossy soy-cornstarch sauce served over rice. A quick weeknight dinner with Chesapeake Bay flair.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.