3,308 flesh recipes

Simply delicious salad that can be served with any main course.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

If you like spicy food, you will adore this scrumptious salad made with italian salad dressing and picante sauce.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

Farm sausage is homemade country pork sausage seasoned with sage, herbs, and a kick of chili and red pepper. Shape it into a log, chill overnight, then slice and fry. No casings, no special gear, just real sausage from scratch.

Grecian green beans marinated in Coca-Cola, olive oil, vinegar, oregano, and mustard with shallots and garlic. A sweet-tangy refrigerator side dish, served chilled or warm alongside grilled meats.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

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

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

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.

Sliced egg sandwich on a whole grain bun with cucumber, tomato, fresh basil, sprouts, and a honey Dijon dressing. A fresh, protein-rich lunch ready in 15 minutes.

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.

I have made this recipe for quite a long time, until now there is no one who told me this is not good. Very nice recipe.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

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.