6,987 recipes
Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.
Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.
Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.
A chilled beet borscht sweetened with apple juice and made creamy with nonfat yogurt. Roasted beets, lemon, and crunchy radish and cucumber garnish make this a stunning late summer soup.
Coriander flank steak marinated in lemon juice, soy sauce, olive oil, ground coriander, and garlic, then grilled and finished with fresh cilantro. A quick-grilling steak with warm, citrusy spice.
Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.
Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.
Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.
Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.
Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.
Slow-cooked cranberry cherry relish with raisins, whole orange, lemon, brown sugar, and warm spices. Yields 6 cups of thick, fruity condiment for holiday meals and cheese plates.
Cranberry fruit salad jello mold with raspberry gelatin, cranberry sauce, crushed pineapple, walnuts, and orange juice. Classic holiday potluck dish, makes ahead easily.
Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.
Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.
Baked cheesecake with sweetened condensed milk, lemon and a sour cream top, finished with cherry pie filling on a graham cracker crust. Creamy, no-water-bath cheesecake.
Creamy raspberry-glazed cheesecake on a cinnamon graham cracker crust with sour cream, lemon zest, and a fresh raspberry glaze finished with framboise. Rich, tangy, and berry-topped.