1,153 cuvee recipes

Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

Pork chops with Golden Delicious apples in a sweet and sour pan sauce of brown sugar, red wine vinegar, and tomato. Skillet dinner for 4 ready in 45 minutes.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Classic steak au poivre, microwave-style: peppercorn-crusted steaks pan-seared in a microwave browning dish, then deglazed with brandy and beef bouillon. Bistro flavor in under 10 minutes.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Miss Hulling's chicken pot pie made from scratch with a whole stewing hen simmered into rich broth, loaded with potatoes and carrots, and topped with golden pastry. Old-fashioned comfort food done right.

Slow cooker spicy black bean stew with green peppers, carrots, celery, chili powder, and hot chili peppers. A vegan one-pot meal that thickens as it cooks.

Quick tofu and broccoli stir-fry loaded with garlic, ginger, and a salty-sweet tamari glaze. Wok to plate in 15 minutes. A fast, protein-packed vegan weeknight dinner that rivals your favorite takeout.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

The cream of mushroom soup works well with the turkey in this dish and can be used as a light lunch or dinner.

Vegan Hawaiian tempeh kebobs marinated in soy sauce, lemon, and allspice, then grilled with pineapple, zucchini, and cherry tomatoes. Finished with a tangy orange glaze.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.