599 prig recipes

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.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

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

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Lots of flavors and textures, the beef is tender and succulent. Serve a bowl of this delicious stew with some crusty bread to complete a meal.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.

Breadcrumb-coated ground turkey patties baked with a bubbling oregano tomato sauce and melted mozzarella on top. All the flavor of chicken Parm in burger form, and on the table in 40 minutes.

Pepper-crusted top round steak seared in a hot skillet and finished with a red wine, cognac, and cream pan sauce. Bistro-style steak dinner on the table in 30 minutes.

Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.

Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.