1,153 cuvee recipes

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

When you make some afternoon tea, this recipe is excellent matching!

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

Bright fruit salad with jicama matchsticks, grapes, pineapple, nectarine, strawberries, and cantaloupe tossed in orange juice with fresh basil. A crunchy, refreshing no-cook side that's ready in 20 minutes.

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.

Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter's casserole that turns wild game into fork-tender comfort food.

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.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

Low-calorie potato salad with red potatoes, fresh dill, celery, and light ranch dressing. No mayo, no guilt, and ready in 15 minutes with pre-cooked potatoes.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Festive Fruit Salad with Lemon Yogurt Dressing recipe

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.

Wheat berry veggie melt with steamed butternut squash, carrots, and yellow squash tossed with soy sauce and broiled under melted mozzarella. A hearty vegetarian casserole.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.