3,369 flesh recipes

Hand-formed shrimp balls with ginger and garlic, deep-fried until golden and drizzled with a savory celery, oyster sauce, and vodka pan sauce. A showstopping Chinese appetizer.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Instead of pizza sauce, used basil pesto, and the combination of the toppings worked deliciously well together. Cheddar and parmesan really added tons of yummy cheesiness, which was absolutely delicious with the toppings.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

Fresh wilted spinach tossed with caramelized onions, nutmeg, and thyme for a low-calorie side dish ready in 30 minutes. Diabetic-friendly and naturally light at just 55 calories per serving.

Broccoli boiled with whole garlic cloves in red wine vinegar and olive oil, then chilled overnight. A cold marinated broccoli side dish with bold garlic flavor.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

Why go to a fancy restaurant when you can enjoy this succulent seafood dish that is perfect for a romantic dinner with your loved one.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Seared turkey tenderloin roasted golden, then sliced and drizzled with a glossy whiskey cherry sauce made with cranberry juice, thyme, and dry mustard. A stunning dinner that comes together in just over 30 minutes.

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

So tender and yet so delicious, this beef brisket is wonderful to make and enjoy!

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.