3,268 grave recipes

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Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Try this citrus fruits, vanilla bean and cinnamon stick infused rose, vodka and rum mixture, you wil be so impressed by the tangy flavor.

Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

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