827 doree recipes

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

Mexican-style fried eggs over toasted noodles with a spiced tomato-chile sauce and sliced avocado arranged in a sunburst pattern. A striking, flavorful brunch dish ready in 35 minutes.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Holderschmarren is an Austrian fruit dish with elderberries, pears, and plums sauteed in butter with rye bread, milk, and cinnamon. A rustic, comforting dessert ready in 20 minutes.

Pineapple salsa soup: chilled tropical gazpacho with pineapple, cucumber, yellow pepper, jalapeno, and lime. Bright vegetarian summer starter, no-cook and ready to chill.

Lamb and apple pie with mushrooms, carrots, and apple cider under golden puff pastry. A savory British-style meat pie with autumn flavors baked until flaky.

Emerald seafood salad with wine-poached scallops, shrimp, kiwi, apple, walnuts, and red onion on fresh spinach. A colorful, elegant main-course salad with a lemon vinaigrette.

Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.