422 blanca recipes

Tender lamb braised in saffron-infused cream sauce with black cardamom, cinnamon, cloves, and rose water. This authentic Shahi Korma is a Mughlai masterpiece finished with golden fried almonds.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Almond and hazelnut pastry ring with a sweet marzipan-style nut filling, baked in a glossy golden spiral. Classic European dessert pastry for coffee or tea.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Country rigatoni tosses pasta with cannellini bean broth, chicken, Italian sausage, escarole, broccoli, and Parmesan. A rustic Tuscan-style pasta with soul-warming depth.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Chinese Chicken Pasta Salad with Soy Peanut Butter Dressing recipe

Punjabi besan kofta curry with crispy chickpea flour dumplings stuffed with dried plums, simmered in a rich tomato-onion gravy with garam masala and ghee. A show-stopping vegetarian main dish from North Indian kitchens.

Jalapeno chocolate cream cake with semi-sweet chocolate, Kahlua, ground almonds, and cinnamon. A rich, fudgy, intentionally underbaked cake with a slow jalapeno heat finish.

Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.

Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe

Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.