647 boiling recipes

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

Yam bake a la orange: sliced yams layered with fresh orange, dried figs, and walnuts, drizzled with honey and orange-zest butter. A bright, naturally sweet holiday side without marshmallows.

Frozen mocha toffee dessert with coffee-spiked vanilla ice cream and crushed toffee bars in a ladyfinger-lined springform pan, topped with Kahlua whipped cream. No-bake and make-ahead.

A no-bake strawberry banana pie with a fluffy gelatin and whipped topping filling layered over sliced bananas in a graham cracker crust. Chill it, slice it, done.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Wok-fried pork tenderloin cubes with sweet bell peppers, soy sauce, and a hint of liquid smoke, tossed with rice. A fast, smoky one-pan dinner the whole family will enjoy.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

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.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

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

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

Parsley and Garlic with Olive Oil Over Pasta recipe