1,691 grated recipes

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.