129 flambe recipes

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Easy Indian lamb curry with tender neck pieces, potatoes, and simple curry powder seasoning. Tomatoes and spices create a rich sauce perfect over rice or with naan.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Flambe bananas in brown sugar butter sauce with raisins, walnuts, and brandy. A 15-minute showstopper dessert with caramelized fruit and a dramatic flame finish.

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Rum bananas flambe with brown sugar, butter, and cinnamon in 15 minutes. A simplified take on bananas Foster that's impressive enough for guests but easy enough for a Tuesday.

Chicken and cherries jubilee braises whole chickens in cherry juice and chili sauce for 6 to 8 hours, finished with a sherry-brandy flambé cherry sauce. Retro slow-cooker showstopper.

Cherry bread pudding made with cracked wheat bread, yogurt instead of cream, dark honey, and plumped dried cherries and raisins. A lighter, wholesome version.

Enjoy this tasty frittata at any time of the day. Serve it with a refreshing salad for a complete and wholesome meal.

A quick and delicious one-pan meal fills you up with sausage, mushrooms, bacon, potatoes and eggs. Enjoy it with some crusty bread or steamed rice.