7,308 carne recipes

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Quick, easy pot pie provides a filling supper dish.

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.