3,173 cuvee recipes

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Peach ambrosia dessert made with fresh peaches, vanilla shake mix, unflavored gelatin, and coconut. A light, creamy, low-fat treat that sets up in an hour.

A fizzy chocolate strawberry milkshake float made with milk, chocolate syrup, frozen strawberries, vanilla ice cream, and club soda. Ready in 10 minutes with fun fruit swap variations.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

A savory and hearty soup that's perfect for keeping the kids intrigued at the dinner table!

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Savory papaya lassi blended with yogurt, ripe papaya, lime juice, salt, and black pepper. The Indian cooler that goes savory or sweet, with a sweet rose-water variation included.

Ground beef hash with frozen hash browns, mixed vegetables, and melted cheddar cheese all cooked in one skillet. A fast, filling weeknight dinner the whole family will dig into.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Rich cream of crab soup with a full pound of crabmeat in a buttery roux-thickened milk base with celery salt. A Chesapeake Bay classic that's on the table in 30 minutes.

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.

Southern-style chicken spaghetti with boiled chicken, Velveeta with peppers, red bell pepper, and celery. The spaghetti cooks directly in the chicken broth for maximum flavor.