198 largo recipes

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Swedish sotsoppa (fruit soup) with tapioca pearls, prunes, golden raisins, boysenberries, orange, and cinnamon. Served warm or cold as a traditional Scandinavian dessert.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Jalapeno chocolate cream cake with semi-sweet chocolate, Kahlua, ground almonds, and cinnamon. A rich, fudgy, intentionally underbaked cake with a slow jalapeno heat finish.

Elegant two-layer white chocolate cake with white chocolate ganache frosting, chopped macadamias between the layers, and fresh berries on top. A showpiece celebration cake that's rich, creamy, and unforgettable.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.