3,173 cuvee recipes

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.

Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.

Salmon steaks coated in mayo and flour-dill mixture, browned, then baked on a bed of rice cooked with vegetables and bouillon: complete one-dish meal ready in 45 minutes.

Blended smoothie with apricot nectar, banana, powdered milk, honey, and lemon zest for a creamy, protein-rich breakfast drink.

Holiday Highland dressing made with rolled oats and bread cubes, seasoned with sage, onion, and butter. A Scottish-inspired turkey stuffing with hearty oat texture for Thanksgiving or Christmas.

Oma Pantke's German green bean stew with stewing beef, mashed potatoes, and savory seasoning. A thick, hearty Eintopf passed down through generations.

Say hello to this simple recipe that will help you make a succulent chicken dish everyone will remember.

Granny's slow cooker chili browns four pounds of ground beef with kidney beans, tomatoes, and a spice blend of chili powder, paprika, cumin, and cayenne. Crowd-feeding crockpot classic.

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

Roast turkey breast with sausage stuffing loaded with pecans, raisins, sage, and bread cubes. Holiday flavor from just a bone-in breast, no whole bird required.

Stuffed cabbage rolls filled with lean ground beef and rice, simmered for nearly two hours in a sweet-savory tomato sauce with Worcestershire and brown sugar.

Stir-fried asparagus with shiitake mushrooms, garlic, and oyster sauce in a light bouillon-cornstarch glaze. A quick Thai-inspired vegetable side dish ready in minutes.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.

Moroccan-spiced lentil soup combines brown lentils with caramelized onions, cumin, cinnamon, allspice, and red pepper flakes. A warming vegetarian-friendly soup with deep aromatic spice and almost no fat.

I used two cups of chicken broth, and 1 cup of water, still nice!