990 mist recipes

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

This delicious Indian stew is made with chickpeas, lentils, pastas and the herb mixture, it's tasty, flavorful and filling. A bowl of stew has almost all the nutritions and flavors you need.

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Irish log rolls a tender chocolate sponge cake around mint-flavored whipped cream filling for a green-and-chocolate jelly roll cake, perfect for St. Patrick's Day celebrations.

Chocolate peppermint pinwheel cookies swirl cocoa-rich chocolate dough with crushed peppermint candy dough into a spiral slice-and-bake Christmas cookie. A holiday tin classic with bracing mint and deep chocolate.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.

Vietnamese grilled steak wraps marinate thin flank steak in lemon and sesame, grill it fast over charcoal, and wrap with fresh mint, cilantro, and lettuce in warm tortillas with a sweet-sour chili drizzle.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Praline cream pie with a graham-praline crust, silky vanilla custard folded with crumbled pecan pralines, and pillowy whipped cream on top. A New Orleans dessert through and through.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.