3,369 flesh recipes

Old-fashioned pickled cherries packed in a simple vinegar brine with sugar and salt. No cooking required, just pack the jars and stash them in a cool spot.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Mexican-style radish and cilantro relish with orange juice, lime juice, and onion. A crisp, citrusy no-cook condiment that pairs with tacos, grilled meats, and fish.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Use this creme anglaise to serve with gingerbread or coffee cake, absolutely delicious!

Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.

Fresh mushroom slices marinated in olive oil, lemon juice, and garlic, chilled until tangy and tender, perfect with breadsticks.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

Grilled Tuna Burger with Spicy Mango Ketchup recipe