366 pound recipes

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Roasted butternut squash makes this delicious lasagna!

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.