128 prig recipes

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.

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

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.

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.

Hammin di Pesach is a traditional Passover lamb stew with chicken meatballs, spinach, and matzo served as a two-course meal. Braised lamb chops and tiny seasoned chicken dumplings simmer together, then split into a main dish and a matzo soup.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Roasted bell pepper rolls stuffed with tuna, capers, and parsley in a lemon-garlic olive oil marinade. An elegant Italian appetizer that can be assembled a day ahead.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

Meatloaf Bourguignon stuffed with cheddar cheese, made with beef and pork seasoned with red wine, Dijon mustard, herbs, walnuts, and teriyaki sauce. French-inspired comfort food.

A Bloody Mary in a bowl: smooth tomato soup with celery, horseradish, Worcestershire, and lime, spiked with vodka stirred in off the heat. The savory, boozy New Year's Day hair-of-the-dog, served warm in mugs.

Slow-braised pork belly and kidneys with orange zest, celery, garlic, and rosemary, made a day ahead so the surface fat lifts off cleanly. Old-school British casserole craft.

Budget-friendly beef stew with round steak, potatoes, carrots, and celery simmered in tomato sauce. A hearty one-skillet meal that feeds 10 from simple pantry staples.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.