794 may recipes

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

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Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Greek-style marinated mushrooms in olive oil, lemon juice, garlic, and herbs, made quickly in the microwave. Chilled for 24 hours for a tangy, herbaceous cold appetizer or meze.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Baked salmon with olives that adds a sophisticated look to your dinner!

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Curried corn and tomato soup: a silky pureed Indian-spiced soup with sweet corn kernels, fresh tomato, and a swirl of cooling yogurt. Bright, warming, and ready in 40 minutes.