2,192 create recipes

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Creamy baked cod topped with grated Swiss cheese and sour cream, seasoned with earthy sage. Only 5 ingredients and 25 minutes in the oven for a rich, satisfying fish dinner.

Three-ingredient dill veggie dip made with sour cream, mayonnaise, and fresh dill. Mix it up in minutes and chill for a creamy, tangy party dip that pairs with any crudite platter.

Creamy Bavarian liverwurst dip blended with sour cream, Dijon mustard, onion, and pickle relish. A rich, savory 10-minute appetizer spread for cocktail rye, crackers, and fresh vegetables.

A tasty alfredo sauce that doesn't take long to make with this hassle-free recipe!

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Crispy sweet potato and ham hash with poached eggs. Shredded sweet potatoes and chopped ham form golden patties topped with perfectly poached eggs.

Vintage molded gelatin salad with cream cheese, crushed pineapple, marshmallows, chopped nuts, and whipped cream. A retro potluck classic that sets overnight.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.

Classic Irish coffee with hot coffee, Irish whiskey, sugar, and a float of whipped cream. Properly layered so you sip the hot coffee through the cold cream for the full experience.

Turn the barbecue off and try this dish that's perfect for a family dinner!

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.