3,223 flesh recipes

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

For those who love the taste of fish, this succulent dish is for you!

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

A unique and wonderful salad that is perfect for the backyard barbecue.

Dried apples simmered in cider, spiced with cinnamon and nutmeg, then baked in a flaky double crust with cream poured through the top. This Appalachian-style pie delivers concentrated apple flavor no fresh pie can match.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Grilled peaches add some nice grilling, sweet and sour flavor, and the habanero pepper gives the spiciness. Serve it with any kind of main course, such as roasts, grilled meat or seafood. Or use it to make some Mexican food, will be also delicious!

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Peach nutmeg frappe blended with vanilla ice cream, skim milk, and a pinch of nutmeg. A creamy frozen peach milkshake ready in 10 minutes with fresh or frozen peaches.

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.