86 blanco recipes

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Fish fillets rolled around a savory stuffing of crab meat, soft bread cubes, green pepper, and onion with lemon and mayo, then baked and drizzled with rich Newburg sauce. Impressive yet easy.

Shahi Korma is a rich Mughlai curry with browned lamb or beef simmered in almond-cream sauce with cardamom, cloves, cinnamon, and garam masala. A luxurious slow-cooked Indian feast.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

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

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

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

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.