717 fold recipes

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Cold white-cut pork is a Cantonese classic: boneless pork leg gently poached with ginger, scallions, and rice wine, then ice-shocked and chilled. Sliced paper-thin for dipping in soy or chili oil.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.

This brown sugar angel food cake swaps plain white sugar for molasses-rich brown sugar, giving each cloud-soft slice a deep caramel flavor. Light, fat-free, and whipped to tall, airy perfection from a dozen egg whites.

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Chocolate angel food cake hollowed out and filled with orange sherbet. A frozen dessert that pairs airy cocoa sponge with tangy citrus ice. Fat-free cake, too.

Light, airy angel food cake drizzled with a buttery cinnamon-apple glaze. Made from scratch with egg whites, cake flour, and a hint of almond extract.

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.