527 cuvee recipes

This refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

Homemade low-calorie cranberry concentrate with lemon, simmered and strained into a tart syrup. Refrigerate or freeze in cubes for instant cranberry drinks all season long.

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.

Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

Tuna cheese salad with cubed cheddar, sweet gherkins, celery, and light mayonnaise. A protein-packed cold salad served on crisp lettuce with colorful pepper strips.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.