149 blanched recipes

Finnish almond cookies with a buttery shortbread base, egg white glaze, and sliced almonds on top. A crisp, not-too-sweet Scandinavian cookie with elegant simplicity.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

Sautéed broccoli with lemon and anchovies quickly blanches broccoli, then tosses it with garlic, melted anchovies, cayenne, and fresh lemon juice. A salty, briny Southern Italian side in 15 minutes.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.

Armenian spinach and cheese borag with layers of buttery phyllo, Monterey Jack, cream cheese, and blanched spinach. Crispy, flaky, and golden with a creamy filling.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Baked Brie with toasted slivered almonds, served warm with sesame crackers. A 3-ingredient appetizer that looks impressive and takes 20 minutes start to finish.

Colorful Thai salad platter with shredded chicken, sliced ham, blanched napa cabbage, carrots, and red pepper in a punchy lime-soy-garlic dressing with toasted almonds.

Blanched broccoli dressed with sesame oil, soy sauce, and toasted sesame seeds. A simple Asian-style side dish served at room temperature in under 20 minutes.

Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Candied grapefruit or orange peel: citrus peel blanched five times to remove bitterness, simmered in sugar syrup until glossy, and rolled in granulated sugar. Old-school edible gift, zero waste.

Horenso hitashi, a classic Japanese blanched spinach side dish dressed in dashi, soy sauce, and sugar with toasted sesame seeds. Clean, simple, and ready in 20 minutes.