646 elegant recipes

Barbecue salmon steaks glazed with soy sauce and sugar, served with a vibrant green sauce of parsley, chives, capers, and hard-boiled egg. A quick, elegant grilled fish dinner.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Creamed turnip green soup with shallots, white wine, peppercorns, and parmesan pureed into a silky, vibrant green bisque. An elegant way to use turnip greens in under 40 minutes.

Belgian endive leaves piped with a creamy blue cheese and cream cheese filling, arranged in a spoke pattern and dusted with paprika. An elegant, no-cook appetizer for parties.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Snippets of venison marinated in cider with juniper berries, seared pink, and served with sauteed mushrooms in a garlic sour cream sauce. An elegant way to use venison trimmings.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Pan-seared sea scallops over wilted spinach, finished with a bright orange-Dijon vinaigrette and fresh chives. An elegant low-carb dinner that comes together in under 45 minutes.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Beef and pork tenderloin party sandwiches on rye with port-brandy marinade, served with endive and horseradish sauce. Cocktail party classic that feeds a crowd with elegant sliced tenderloin.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Roast rack of lamb under a crisp mustard-and-herb breadcrumb crust of parsley, rosemary and garlic. An elegant medium-rare centerpiece that looks impressive but comes together simply.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.