692 cuvee recipes

Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Family macaroni and cheese blends Velveeta into a classic béchamel for ultra-creamy sauce, then bakes with shredded cheddar and Monterey Jack on top until bubbly. Crowd-pleasing weeknight comfort.

Aloo matar rasedaar: North Indian potato and pea curry in a thin tomato gravy with garam masala, ghee, and warming whole spices. The 25-minute weeknight vegetarian comfort dish.

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Warm up your soul with this hearty soup that tastes amazing when served with crusty bread or crackers.

Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.

An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.

Set-it-and-forget-it slow cooker chicken ratatouille with eggplant, zucchini, tomatoes, and bell pepper in a garlicky tomato-basil sauce. Ten minutes of prep, hours of flavor.

Stir-fried tofu and vegetables over flat noodles with soy sauce, sherry, ginger, and sesame oil, topped with toasted cashews and sesame seeds. A loaded vegetarian Chinese noodle dish with serious crunch.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

This quick, easy and scrumptious quesadilla recipe is popular all year round, especially for people who don't have time to cook. It takes no time, and gives you a delicious treat!

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.