467 monte recipes

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.

Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe

Gingered carrot soup with cumin, fennel, cinnamon, and allspice for a Middle Eastern-leaning spice profile, brightened with lemon juice. Pureed smooth and finished with a swirl of yogurt.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

Surprise-center butter cookies with 4 hidden fillings: Andes mints, cherries, chocolate chips, and pecans. Each batch gets its own color-coded icing. A fun holiday baking project.

Bring memories of Thai into your home with this simple and delicious salad made from cucumbers, pineapple and watercress.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Chilled cucumber yogurt soup with diced kirbies, olive oil, mint, garlic, and a garnish of plumped raisins, walnuts, and chives. A cool Mediterranean hot-weather meal.

Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.