801 cuvee recipes

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

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.

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.

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Eggplant with tofu stir-fries thinly sliced Japanese eggplant and silky tofu cubes with garlic, fresh chiles, basil, and salty yellow bean sauce. A Thai-style 30-minute vegetarian main.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

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.

Easy Mexican chicken casserole with cubed chicken breast, mild green chiles, tomatoes, and cream of chicken soup baked under melty cheddar. A 7-ingredient dump-and-bake weeknight dinner.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

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

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

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.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.