1,153 cuvee recipes

A simply delicious millet salad. It's quick, easy, tasty and healthy.

Pan-seared caribou cube steaks topped with bacon-studded rice and mushroom stuffing, simmered in savory mushroom gravy. A hearty wild game dinner for hungry folks.

Home style scrambled eggs with cubed potatoes, zucchini, tomatoes, and onion using egg substitute. A veggie-loaded low-cholesterol breakfast skillet ready in 15 minutes.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

This sweet, sour yet savory salad has apples, celery, raisins, and toasted walnuts; tossed with a yogurt and mayonnaise dressing that makes the salad creamy and tasty.

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Southwestern turkey pie with cubed turkey, red peppers, and onions baked under an egg white batter and topped with melted cheddar. A light, self-crusting dinner.

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Ham and potato bake folds diced cooked potatoes and cubed ham into a sharp cheddar cream sauce with bright pimento. Five-ingredient one-dish casserole that turns leftovers into dinner.