46 gin one recipes

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Quick curried tuna with apple and onion in a creamy sauce served over egg noodles. A fast weeknight dinner using pantry staples and canned tuna.

Potée Auvergnate is the rustic French farmhouse stew of cabbage, beans, potatoes, and three kinds of pork (bacon, sausage, smoked chops) slow-braised together in one pot. Hearty mountain cooking from central France.

Chicken chunks marinated in lime, garlic and apple juice then grills to juicy perfection.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Three-layer cappuccino squares with buttery coffee shortbread, silky cooked custard, and white chocolate ganache swirled with dark chocolate for elegant coffee-lover treats.

Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!