9,128 grave recipes

A quick, easy yet delicious one pot meal, perfect supper for busy week days.

This cheesy and delicious baked macaroni is packed with yumminess. Three cheeses together deliver the ultimate flavor. Make it ahead, reheat it for a quick and yummy dinner.

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

Try this original pasta dish that is ideal for a dinner for two. Great served with freshly toasted garlic bread.

Baked Spinach and Ricotta Penne recipe

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Rich butterscotch sauce made with brown sugar, butter, and cream that thickens as it simmers. Drizzle it warm over ice cream, brownies, or apple pie for an instant upgrade.

Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.

This refreshing salad combines tender roasted asparagus, peppery arugula, and perfectly poached eggs for a light yet satisfying dish. A tangy lemon-mustard dressing ties it together, while a slice of crusty whole-grain bread soaks up the flavorful juices and adds fiber. Ideal for brunch or a quick dinner, this salad is both nutritious and delicious.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.

This savory sauce is goes well together with pasta, rice and any type of meat.