2,783 flame recipes

Northwest grilled salmon glazed with honey butter and dill, cooked skin-on over moderate heat until it just starts to flake. Only four ingredients for a stunning fillet.

Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.

Slow cooker salmon and potato casserole layered with canned salmon, sliced potatoes, onion, and cream of mushroom soup. Cooks on low for 7-10 hours with a nutmeg finish.

Butter-simmered shrimp and crab with lemon, garlic, dry vermouth, and fresh parsley. An elegant seafood dish ready in under 10 minutes with just 7 ingredients.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Old fashioned cinnamon raisin braid made with potato dough for extra-soft texture. Three strands rolled in cinnamon sugar and braided into one gorgeous, fragrant loaf.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Tuna salad sandwich with Swiss cheese, sour cream, and crunchy celery on rye bread. Ready in 5 minutes with a creamy tang that sets it apart from basic mayo-only tuna.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

A Cajun-spiced tuna and egg salad mixing flaked tuna, chopped hard-boiled eggs and fresh tomato with a punchy mayo-mustard dressing kicked up with hot sauce and Worcestershire. Bold, briny and a little fiery.

If you want to get rid of your cold, try this hearty soup that will warm up your body and your day!

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.