801 cuvee recipes

Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.

Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

A simple salad with big health credentials: avocados are an excellent source of good fats, and more recently have been shown to also inhibit inflammation when eaten in combination with foods that typically trigger it. They are also a rich source of potassium (which balances sodium to keep blood pressure levels stable) and vitamin E, an important antioxidant.

A quick and easy summer salad is made with sweet and juicy cherry tomatoes, fresh and aromatic basil and mozzarella, then tossed with a balsamic vinaigrette. Fresh mozzarella is always the best, but feel free to use normal mozzarella if you don't have any fresh one on hand.

Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Juicy chunks of chicken and crisp sweet sugar snap peas are in a sweet and slightly sour sauce, it's quick and easy to make, suitable for a weeknight and colorful enough for the weekend. Ready in less than 20 minutes flat.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

The casserole turned out quite good, especially considering a reasonably low fat dish. Not only your mother will be impressed, this casserole is also an excellent breakfast or brunch at any occasions.

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

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

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.