3,173 cuvee recipes

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Homemade beef pastrami from a 6-pound brisket cured for 3 weeks with salt, black pepper, pickling spices, ginger, and brown sugar, then smoked low and slow until tender.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Cubed garlic bologna simmers in cumin-spiked tomatoes with sautéed onions for a savory, budget-friendly skillet meal. Comfort food simplicity.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

I love the freshness of the dressing and always add extra feta and olives of course! Yum!

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Sweet and sour pork the proper way: marinated pork cubes battered and deep-fried crisp, then tossed in a homemade sweet-sour sauce with peppers, carrots and lychees. Crunchy, glossy and far better than takeout.

Bauernfruhstuck, the German farmer's breakfast: sliced potatoes pan-fried with bacon, then bound with eggs, ham, and tomato wedges. A hearty one-pan breakfast skillet meant to fuel a long workday.

How about having some baked "rats" made of ground beef at Halloween dinner, this will impress everybody!

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

A rosemary foccacia is baked in a pizza pan, brushed with garlic-infused olive oil, topped with roasted garlic, sun-dried tomatoes and chunks mozzarella cheese. Loaded with delicious goodness and packed with flavor.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.