37 buche recipes

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Asparagus and goat cheese are a good pair, and they work perfectly well in this recipe, asparagus adds the tender-crispy crunchiness, and goat cheese gave the souffles more creamy and cheesy taste. It is a great appetizer to impress your guests from the beginning.

Thai pork with basil stir fries thinly sliced pork loin with garlic, chilies, and a full bunch of fresh basil in a soupy fish sauce broth. Ready in 25 minutes over rice or noodles.

Simply blanched the rapini, then a quick stir-fry with ginger, garlic, soy sauce, sesame oil and rice vinegar. The simply tasty dish can be served as a side dish or toss with cooked pasta to make a meal.

Warm up with this hearty yet thrifty sausage and broccoli minestrone soup. An easy comforting twist on the classic Italian dish, perfect for chilly days.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

Broccoli with lemon sauce using just three ingredients and no added fat. A simple, diabetic-friendly side dish ready in 20 minutes with bright citrus flavor.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Slow-simmered wildfowl stock from game bird pieces with wild celery, onions, carrots, and watercress. A patient, traditional method for a deeply flavored base.

Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.

Horenso no goma-ae is a Japanese spinach side dish dressed in a paste of toasted sesame seeds, sake, soy sauce, and rice vinegar. Classic side served at room temperature with rice and miso.

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.