3,173 cuvee recipes

Everyone loves a traditional ham quiche so why not make one now with this simple and easy to follow recipe!

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Grilled shellfish ceviche with scallops, shrimp, and salmon marinated in lime juice with mango, grapefruit, and orange. A hybrid ceviche that combines citrus curing with quick grill marks.

Potatoes with yogurt: boiled potato cubes sauteed in butter, tossed with tangy yogurt, lemon, scallion greens, red pepper, and parsley, then baked en papillote. A Mediterranean-style side.

We loved it and used it in the Turkey Lasagna recipe.

A cozy one-pot casserole with pork, beef, sharp cheddar, and egg noodles smothered in creamy mushroom and chicken soup. Midwestern comfort food that feeds 6.

Two-tone plum bowl mashes canned greengage and purple plums into a quick rustic spread. Two ingredients, minutes of work, and a natural pairing for toast, cheese boards, or cured meats.

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Noodle salad with cheese: a hearty German-style pasta salad with spiral noodles, cubed Swiss cheese, ham, and dill pickles, all dressed with a tangy mayo-ketchup-cream sauce. A picnic and potluck classic.

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.

This soup was such a comfy dish that was just perfect on a cold winter day. The combination was so hearty and it was also very flavourful. Not too hard to make, and I will be making this soup again soon.

Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

Canadian-style cheese soup with diced carrots, celery, and onion in a creamy Velveeta and half-and-half base thickened with a roux. A pub-style cold-weather classic.