7,500 grete recipes

Buttery laminated dough enriched with cardamom and orange creates flaky Danish pastries through careful rolling and folding for serious bakers seeking a challenge.

California ricotta cake: devil's food cake layers brushed with orange liqueur, filled and frosted with sweet ricotta whipped with cream, orange zest, almonds, and chocolate chips.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.

Turkey tortilla soup with green chilies, taco seasoning, tomatoes, and fresh cilantro. Low-calorie, served over melted cheese and crushed tortilla chips in the bowl.

A hearty spinach stuffing with Swiss cheese, eggs, and breadcrumbs built to fill a 20-pound turkey. Make it ahead and refrigerate, then bring to room temperature before stuffing the bird on the big day.

Sparkling fruit smoothies blend yogurt, fresh fruit, and a pinch of nutmeg, topped with champagne, sparkling water, or ginger ale. A fizzy brunch drink ready in minutes.

This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that's ready to chill and thrill.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Smoked salmon canapes on crisp jicama triangles with lime-spiked Neufchatel cheese and cracked black pepper. A light, no-cook appetizer that looks like it came from a caterer.

Mango chutney built the slow way: a two-step simmer with brown sugar, cider vinegar, fresh ginger, garlic, lime, raisins, mustard seeds, and warm spices. Sealed into pint jars for the pantry shelf.

Lemon French toast made with thick-cut day-old French bread soaked in a lemon zest and lemon extract batter. The flour in the batter creates an extra-crispy, golden crust that regular French toast can't match.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.