3,173 cuvee recipes

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Bell Pepper, Zucchini, Mushroom Spaghetti with Olives recipe

I have been making this stuffing at Thanksgiving and Christmas for years. Everyone loves it, and that is the only stuffing they eat now.

This meaty beanless chili has the makings of a champion, but it's super simple.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

Beef, sausage, and tomato soup combines stewing beef and Italian sausage with potatoes, celery, and canned tomatoes for a stick-to-your-ribs simmer that turns Sunday lunch into a serious meal.

Broiled crab melt on English muffins with crabmeat, tomato sauce, pimento olives, and melted cheddar. Mix, chill an hour to blend flavors, then broil until bubbly and golden.

Nothing beats a savory stew, and you can prove your family this by trying this tasty recipe that will satisfy their hunger!

A vibrant green puréed soup with russet and sweet potatoes, peas, lettuce, and dill. Serve it hot or chilled, make it 3 days ahead, or freeze it for months. One of the most versatile soups in your rotation.

Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

A retro layered casserole with crunchy corn chips, Monterey Jack, and a spiced tomato-chili sauce bound with an egg and cream custard. Topped with sour cream and melted cheddar for a rich, bubbly vegetarian bake.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Hominy and chicken casserole: creamy Southwest-style one-dish bake with golden hominy, green chilies, cumin, and melty Monterey Jack over seasoned stuffing.

Serve with steamed rice and pair with spiced ale or imperial brown ale.