569 boiling recipes

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Boiled chicken in cream of mushroom sauce with mandarin oranges, sliced mushrooms, and water chestnuts. A retro casserole-style dinner with sweet citrus and savory cream sauce, served over rice.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Lamb and spinach pita sandwiches with stuffed lamb patties, hard-boiled egg, olives, cucumber, and a yogurt-bacon-sunflower seed sauce. A creative Mediterranean-style pocket sandwich.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.