680 flambe recipes

Kahlua kabobs with beef or lamb grilled in a peanut butter and coffee liqueur sauce. Chunky peanut butter, Kahlua, garlic, and horseradish blended into a rich basting sauce.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

5-minute Asian black bean marinade with fermented bean sauce, sesame oil, dry sherry, and mustard. Bold umami flavor for grilled chicken, lamb, or barbecue that transforms any protein.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Traditional Greek chicken pilaf from the Epirus region. Bone-in chicken sautéed in butter with onion, simmered with cinnamon and tomato sauce, then finished with rice that absorbs every drop of flavor.

Tangy yogurt blended with cumin, turmeric, garam masala, coriander, and garlic for a classic tandoori marinade. Slather it on chicken, lamb, or fish and grill, broil, or roast for that smoky, spiced char.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Garlic-anchovy rub with olive oil, anchovy paste, crushed garlic, and black pepper. A savory, umami-rich paste for lamb, chicken, or fish. Four ingredients, intensely flavorful.

Cajun-style lamb and goat marinade with white wine, creme de menthe, soy sauce, hot pepper sauce, and dried mint. Soak 6 to 12 hours, then use as basting sauce.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Three-ingredient slow-roasted pork shoulder seasoned with just oil, salt, and pepper. Simple, hands-off roasting that lets the pork speak for itself.

Persian-style mandarine rice with saffron, julienned carrots, slivered almonds, and sultanas in a citrus syrup. Soaked rice baked under a jeweled mandarin and saffron glaze.

Oven-fried potato stew: layered potatoes, onions, and cardamom-spiced beef cubes baked in a deep tomato broth until the potatoes turn a rich red. A rustic Middle Eastern home-style dish from the Arabian Gulf.