2,004 flesh recipes

Cranberry-orange relish blends fresh cranberries, whole unpeeled orange, and sugar in a food processor for a no-cook holiday condiment with bright citrus zing. Three ingredients, five minutes, one bowl.

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Soy marinated mushrooms, a make-ahead appetizer of fresh mushrooms steeped overnight in a hot brine of soy sauce, red wine vinegar, sherry, sugar, and minced onion. Tangy, savory, deeply umami.

The original Irish coffee invented at Foynes Airport: hot coffee, brown sugar cubes, Irish whiskey, finished with a float of cold lightly whipped cream. Four ingredients, one warming cocktail for cold nights.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

Raw cranberry apple relish: a no-cook Thanksgiving classic. Fresh cranberries, apples, and a whole orange ground together with sugar, then chilled for two days to mellow into bright, tart-sweet condiment magic.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Pound cake slices draped in a cloud-light mascarpone sauce with brandy, whipped egg whites, and fresh berries. An Italian-style dessert that looks fancy but takes 20 minutes.

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.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

This is excellent served as a spread over fresh French bread or roasted potatoes.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.