3,173 cuvee recipes

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Pork apple pie bakes cubed pork loin, sage, and apples under a golden pastry crust with a splash of apple cider. Savory main-dish pie rooted in old American and English farmhouse tradition.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

Have these delicious yet healthy whole wheat pancakes for breakfast, topped with maple candies pecans, fresh pineapples and kiwi fruit.

Corn and potato chowder simmers red potatoes, sweet corn, carrots, and celery in vegetable stock with a splash of sherry, then blitzes a cup of soup smooth to thicken the broth naturally. No cream, all comfort.

Escalloped pineapple with bread cubes, pineapple chunks, butter, eggs, and sugar baked into a sweet, custardy casserole. A Southern side dish for ham or a warm, bread pudding-style dessert.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.

Eggnog bread pudding with warm rum sauce: nutmeg-spiked custard soaks crusty French bread cubes and plump raisins, finished with a buttery brown sugar rum drizzle. Holiday dessert built from pantry staples.

These scrumptious snacks are the perfect appetizer with dinner! Tastes great with any kind of sauce you prepare.

This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don't care for Sauerkraut are now asking me to bring it.

Wild rice chicken casserole: cubed chicken, wild rice mix, cream of chicken soup, water chestnuts, and mushrooms baked with soy sauce for a Midwestern potluck classic.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.

An excellent way to use up my leftover turkey. Great flavour!

These kabobs are served with a greek pasta salad. Filling and delicious.

German-style Rindergulasch with tender braised beef cubes in a paprika-spiced cream sauce, thickened with a flour slurry and served over noodles. A cozy one-pot dinner.