602 cuvee recipes

Pork shoulder chili with pinto beans, green olives, and olive juice for a briny twist. Slow-simmered with chili powder, paprika, celery seed, and Tabasco.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Chili-dusted pan-seared pork chops served with a fresh corn, black bean, and tomato salad tossed in lime juice and cilantro. A colorful, protein-packed weeknight dinner ready in 35 minutes.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Layered Tex-Mex turkey casserole with homemade spiced tomato sauce, corn, bell peppers, tortilla chips, and melted Monterey Jack. The best use for leftover turkey.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.

Spicy white chicken chili with great northern beans, green chilies, Monterey Jack cheese, cumin, and cayenne. A creamy, cheesy twist on classic chili ready in 45 minutes.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Simplified version of a Malaysian favourite dish. I've cooked this dish for the Malaysia Day celebration at 'Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.

Vegetarian garbanzo cassoulet: chickpeas and carrots simmered with a clove-studded onion, baked under a tomato sauce and a triple layer of crispy herb bread crumbs. A rustic meatless casserole for cold nights.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.