249 cut gin recipes

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Veal pot roast (veau dans le chaudron) with garlic-studded veal shoulder braised with whole potatoes and onions in a cast iron pot with no added liquid. The meat makes its own gravy.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

For those who don't eat potatoes, this puree makes a wonderful substitute.

Loaded granola cookies with toasted walnuts, chocolate chips, raisins, oats, and granola in a buttery brown sugar dough. Chewy, chunky, and they keep for weeks.

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.

Bite-size pepperoni pizza bites made on English muffins with pizza sauce, green pepper, and melted mozzarella. Microwaved in 1 minute for a 5-minute snack.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Another succulent roast recipe that is sure to satisfy your family's appetite!

A fruit-packed quick bread loaded with dates, raisins, candied cherries, and walnuts, moistened with applesauce and oats for bakery-style loaves.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Monkey bread made with canned buttermilk biscuits tossed in cinnamon sugar and baked in a Bundt pan with a buttery cinnamon glaze. An easy pull-apart treat in about an hour.