3,369 flesh recipes

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.

Broiled swordfish steaks topped with a lemon, oregano, and sweet red pepper sauce. Cooked over white wine for a bright, Mediterranean-style seafood dinner.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Plum tomato tart on crisp phyllo layers with Dijon mustard, Parmesan, and fresh thyme-parsley-garlic oil. A shatteringly light French-style appetizer with dramatic tomato mosaic presentation.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.