99 blanco recipes

Sesame-soy marinated beef skewers grilled with green peppers, cherry tomatoes, and mushrooms. Asian-style steak kebabs with a blended ginger-garlic marinade basted on the grill.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Lobster stir-fried in sesame and chili oil, tossed with angel hair pasta, shiitake and oyster mushrooms, bell peppers, and a rich soy butter sauce. Restaurant-level wow factor at home.

Chocolate-almond sandwich cookies with ground almond cocoa wafers and whipped white chocolate ganache filling. An elegant, slice-and-bake cookie that keeps for a week.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Apricot chocolate coffeecake baked in a bundt pan with cream cheese batter, cocoa, dried apricots, chocolate chips, and almonds. Rich, layered, and perfect for brunch.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Punjabi masala brinjals: eggplants scored and stuffed with cumin, pomegranate seeds, garam masala, and turmeric, then braised in a spiced tomato-ginger sauce until tender.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Chicken almond stir fry with bok choy, snow peas, water chestnuts, and bamboo shoots in a light soy-ginger glaze, topped with golden toasted almonds.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.