365 mache recipes

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Harvest-time meatballs simmered with zucchini, mushrooms, and tomato wedges under a blanket of Parmesan. A one-skillet take on end-of-summer garden produce and pantry meatballs.

Baked catfish fillets coated in Parmesan cheese and flour, topped with sliced almonds and melted butter. A crispy, golden fish dinner ready in 45 minutes.

Steak Diane: thinly pounded sirloin steaks pan-seared in butter and topped with a warm Worcestershire-shallot sauce. Classic 1950s tableside dinner, ready in under 10 minutes.

Bubbie's chicken soup, the classic Jewish-style comfort bowl simmered from a whole chicken with onion, carrot, parsnip, and a generous bunch of dill. Golden, soul-warming, and it freezes beautifully.

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.

Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.

Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Grilled salmon fillets rubbed with turmeric and black pepper, then topped with a tangy-sweet tamarind sauce loaded with garlic, serrano chiles, and green onions. Bold Southeast Asian flavors in 30 minutes.

Hearty crustless asparagus and ham quiche with Swiss cheese, eggs, and buttermilk baking mix. Makes two pies, feeds a crowd, and comes together in about an hour.