527 cuvee recipes

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Mango blossoms made by scoring ripe mango halves into cubes and flipping the skin inside out. A stunning two-ingredient fruit presentation ready in 10 minutes.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

ABM artichoke and cracked wheat bread combines marinated artichokes, bulgur, whole wheat, and Parmesan in a savory bread machine loaf. Substantial sandwich bread for cured meats and aged cheese.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Ceviche Acapulco with red snapper, shrimp, and scallops cured in lime juice, then tossed with serrano peppers, olives, tomatoes, and cilantro. Bold, bright, and no cooking required.

Frozen fruit slush mix made with orange juice, pineapple juice, and lemon juice. Freeze into cubes, then top with ginger ale for an instant fruity slush drink.

Jellied fruit soup combines orange and pineapple juice with lemon gelatin, chilled and cubed. Vintage 1950s aspic-style cold soup served in bouillon cups for elegant lunches.

Strawberry yogurt freeze: three ingredients, no ice cream maker. Strawberry yogurt frozen in cubes, blended with fresh strawberries and orange zest into a soft-scoop frozen treat.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.