3,173 cuvee recipes

Mashed eggplant binds with sharp cheese, eggs, and seasoned breadcrumbs to form crispy-edged croquettes that are creamy inside, offering a clever vegetarian way to use up summer eggplant.

Chinese cashew chicken stir-fries sliced chicken breast with snow peas, mushrooms, bamboo shoots, and toasted cashews in a savory soy-cornstarch sauce. A classic takeout favorite from scratch.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Gulyasleves (Hungarian goulash soup) with beef, paprika, potatoes, and handmade csipetke egg noodle dumplings. An authentic one-pot comfort soup from Hungary.

Loaded potato cheese soup with broccoli, celery, carrots, ham, and sharp cheddar spread. A creamy weeknight one-pot soup ready in 40 minutes.

One-pan breakfast hash with crispy potatoes, bell peppers, and onions topped with eggs and melted cheddar. Hearty skillet meal ready in 40 minutes.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

For starters, the water, beer and sugar take this recipe in the wrong direction. Substitute these ingredients with red wine. Also, forget the pork - this has not flavor in chili. Just add more beef. These small changes would have won them $40,000. I made those changes and had people chasing me for the recipe afterwards.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.