7,423 carne recipes

Frozen apricot yogurt made with dried apricots simmered in orange juice and blended with low-fat yogurt. Just 4 ingredients, no ice cream maker needed.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

German Brussels sprouts simmered in beer until tender, drained, and tossed with butter and salt. A traditional Bavarian side dish where the beer adds malty sweetness and tames the bitterness.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Spicy stir-fried whitefish in a wok with dried mushrooms, bamboo shoots, red pepper flakes, tomato sauce, rice wine, and soy sauce. A Sichuan-inspired fish dish with serious heat and a glossy, clingy sauce.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Baked potato strips in a peanut butter and salt water bath that browns into a nutty, savory coating. An unusual three-ingredient side dish where peanut butter replaces oil for roasting potatoes.

Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.