646 elegant recipes

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.

Velvety ricotta and fresh spinach baked in a rich egg custard with Parmesan and nutmeg. A classic Italian-style quiche that puffs up golden and cuts into clean, elegant slices.

Split langoustines grilled with garlic, parsley, and lemon butter for a sweet, smoky shellfish main with seared edges. An elegant 20-minute restaurant-style dish that works equally well on a stovetop grill pan or outdoor grill.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

Sauteed sea scallops with snow peas, celery, white wine, lemon juice, and dill. A light, elegant seafood dinner ready in 25 minutes.

Cold poached trout in tomato aspic made from the poaching liquor, tomato sauce, and gelatin. An elegant chilled fish course garnished with parsley and lemon.

Lemon-basil swordfish broiled with garlic and served with steamed julienned carrots, radishes, and snow peas. A light, elegant dinner for two ready in 45 minutes.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.