3,173 cuvee recipes

Hearty bratwurst stew with potatoes, green beans, and a creamy cream-of-mushroom base finished with melted cheddar. A quick one-pot supper for cool fall evenings.

Great for breakfast or anytime with a hot cup of java.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.

So far, all my familiy love this recipe, I gave all my good friends this recipe to share, they all love it too.

Silky butternut squash and apple soup with warm curry and chili, the tart Granny Smith apples balancing the squash's sweetness. Pureed smooth and finished with cream for a cozy fall and winter bowl.

A quick and easy, filling Mediterranean-inspired Italian tortellini salad. This easy pasta salad can be made a day in advance.

A simply delicious meal for busy week-days or a cozy dish on the weekends. Layers of yummy flavor and can be served with any pasta.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

A delicious casserole made with italian sausage, zucchini, rice and parmigiano-reggiano cheese.

Texas venison chili browns cubed venison and beef, then simmers them with jalapenos, tomatoes and a masa harina thickener for deep, corn-rich body and real heat. A hearty wild-game chili with black beans.

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.

A tasty balsamic vinaigrette tossed with watermelon and feta cheese, a fresh and scrumptious salad which works well with any grilled dish!