392 glaze recipes

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.

Whole roasted chicken on a vertical roaster with garlic cloves, red potatoes, and rosemary in a blazing hot oven. A one-pan dinner where the drippings flavor the potatoes.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Scallops marinated in lemon, honey, soy sauce, and fresh ginger, then seared in a blazing-hot skillet until caramelized and tender. Elegant enough for date night, fast enough for a Tuesday.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.