351 rache recipes

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.

Tomato and fresh mozzarella appetizer skewers, threaded with spinach and onion and marinated in garlicky balsamic. A bite-size, no-cook caprese-style party snack you can assemble in 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.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

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Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Mediterranean lamb burgers: grilled rosemary-garlic lamb patties stuffed into pita with goat cheese, olive-tomato salad, and minted yogurt sauce. A greek-style upgrade on burger night.

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.