3,170 flesh recipes

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Grilled Flatbread with Fillet of Beef, White Bean Puree & Sun Dried Tomatoes recipe

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Sliced Roma tomatoes layered with sweet Maui onions, fresh basil, and a drizzle of white wine vinegar and olive oil. A breezy, no-cook island-inspired salad ready in 20 minutes.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Worcestershire tomato ketchup is a homemade burger condiment built from caramelized red onion, fresh roma tomatoes, garlic, Worcestershire, cider vinegar, and warm spices. Serve chunky or blended smooth.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Whole wheat spaghetti tossed with crisp asparagus, smoky mozzarella, prosciutto ribbons, garlic, and fresh basil. A 25-minute Italian pantry pasta with bold flavors and a hint of springtime.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.