489 boule recipes

Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.

A cherry gelatin twist on classic Waldorf salad, loaded with chopped apples, celery, and walnuts in a shimmering cherry Jello mold. Unmold on lettuce and serve.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Fiskesalat med pepperrotsaus: Norwegian fish salad with poached halibut, horseradish sour cream dressing, fresh dill, and garnishes of egg and tomato. A light Scandinavian main perfect for summer.

Frozen Christmas wreath ice ring built in layers with cranberries, lemon slices, and mint that mimic holly leaves and berries. A stunning floating centerpiece for holiday punch bowls that keeps drinks cold without dilution.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Lobster tails in patty shells spoons sweet lobster meat in a sauterne-spiked cream sauce with mushrooms, olives, and pimento into golden puff pastry shells. A retro special-occasion dinner straight from the supper-club era.

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.

A refreshing molded salad to accompany holiday foods.

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!

Bulk sausage, cumin, jalapeño, and wild rice blend come together in this quick skillet casserole. Ready in 30 minutes for a hearty weeknight dinner.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Celery sukiyaki with thin-sliced flank steak, water chestnuts, and onions simmered in a savory soy-ginger broth. Serve over rice for a fast weeknight stir-fry.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.