735 cuvee recipes

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.

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.

Peppery arugula, sweet-sour apples, chunks of cheddar cheese and maple candies pecans together make this salad taste absolutely refreshing and tasty. Layers of flavors and textures explode in your mouth.

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 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.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Grilled salmon glazed with maple syrup, Dijon mustard, and apple cider vinegar, topped with fresh mango cubes. Sweet, tangy, and ready in under 40 minutes.

Fresh melon salad with cantaloupe, honeydew, and watermelon tossed in a creamy mint and cardamom sauce. A chilled summer fruit dish with light sour cream dressing.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

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.

Homemade paneer from just milk and lemon juice. Curdle, strain, press overnight, and cut into cubes for frying. The simplest fresh cheese you can make at home.

Silky apricot cheese dip with cream cheese, sour cream, apricot preserves, brandy, and almonds. A sweet, creamy no-cook dip for vanilla wafers and pound cake cubes.

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.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

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.