547 clear recipes

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

A savory seafood stew made with fish, sea scallops and succulent shrimp.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Teriyaki tofu brochettes marinate extra-firm tofu and pineapple in soy, sherry, sesame, and ginger, then grill with peppers, onion, zucchini, and mushrooms. Vegan grilling.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

A sophisticated chicken in wine that's good enough to telegraph home about.

A rustic Italian fish soup brimming with clams, tender white fish, leeks, and mushrooms in a tomato-wine broth. Feeds a crowd in just 35 minutes.

Lamb loin en croute with roasted red peppers, feta, and spinach wrapped in golden puff pastry. Finished with a rich balsamic shallot butter sauce - a restaurant-worthy dinner party centerpiece.

This makes an excellent first course with dry white Demesticha or Samos wine.