4,209 cuke recipes

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.

Creamy chicken chowder with potatoes, carrots, and fresh parsley thickened with a flour-milk slurry. A hearty, from-scratch soup that's perfect for thermos lunches.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Slow-cooker French onion soup with caramelized onions, beef bouillon, and toasted French bread topped with melted Parmesan. The classic Parisian bistro soup, hands-off.

Ground beef and pearl barley casserole with tomatoes, bell pepper, celery, and tomato paste. A filling one-dish meal you can make in the microwave or oven in about an hour.

Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.

A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.