801 cuvee recipes

Turkey and broccoli baked in a creamy Swiss cheese sauce with mushrooms, topped with golden buttermilk biscuits. A cozy one-dish casserole that turns leftover turkey into a 30-minute dinner.

A simple and delicious stew made with polish sausage, mushrooms and sauerkraut.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Chinese-style roast pork tenderloin marinated in oyster sauce, soy sauce, rice wine, five spice, ginger, and garlic. Roasted at high heat then sliced thin.

Feta and ricotta cheese fondue melted with butter and lemon juice. A creamy, tangy Greek-inspired dip ready in 10 minutes. Serve immediately for best flavor.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Creamy turkey enchiladas stuffed with corn and broccoli in a sour cream filling, smothered in a cheesy cream of chicken sauce. A smart way to use leftover turkey. Makes 12.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Elva's carne guisada with beef chuck braised in a cumin-spiced gravy with Rotel tomatoes, onion, and bell pepper. Tex-Mex comfort food ready in 40 minutes.

Turkey cutlets Milanese with homemade Parmesan breadcrumbs, oven-baked instead of fried for a lighter take on the Italian classic. Crispy, golden, and ready in 25 minutes.

Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.