3,173 cuvee recipes

Ham and potato quiche with Swiss cheese in a from-scratch shortening crust. Cubed ham, boiled potato strips, and a simple egg custard bake into a hearty, satisfying main dish.

Loaded with yummy stuff this baked casserole style french bread is sure to please.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Pork and chile burritos simmer cubed pork with tomatillos, jalapeno, cilantro, and warm spices into a tangy, fork-tender filling rolled into flour tortillas, broiled with melty cheese.

This sweet, sour yet savory salad has apples, celery, raisins, and toasted walnuts; tossed with a yogurt and mayonnaise dressing that makes the salad creamy and tasty.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Venison barley stew with cubed deer meat, potatoes, carrots, and pearl barley simmered in a savory brown gravy broth. A hunting-camp classic for using wild game from the freezer.

Classic ground beef noodle bake layered with tomato sauce, onions, green pepper, and cubes of melty Velveeta cheese. Baked until bubbly in about an hour with just six simple ingredients.

Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.

Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.