569 boiling recipes

Orange fruit cremes made with sugar-free gelatin, orange juice, ice cubes, and lowfat milk. A light, creamy dessert that sets in minutes with a dreamsicle-like flavor.

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Rainbow Jello with alternating layers of strawberry, orange, lemon, and lime gelatin separated by creamy sweetened condensed milk filling. A showstopping party dessert.

Fruit sparkles are a fizzy sugar-free jello dessert made with sparkling water or club soda and fresh fruit. A light, low-calorie summer treat.

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Split lobsters stuffed with buttery Ritz cracker crumbs, white wine, and Worcestershire, then baked until golden. A New England classic for a special dinner for two.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.

A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.