New Recipes

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54230 recipes

Naan #1

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237

Making your own naan bread really isn't hard. It's also a fun thing to make these naan, sometimes they are puffed seriously during the baking. It's great to watch how they turn...

Fettuccine with Creamy Squash Sauce

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55

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and...

Jambon De la Cabane a Sucre

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46

Jambon de la cabane a sucre, a traditional Quebec sugar shack ham simmered in apple juice or maple sap then glazed with maple sugar, cloves, and a sweet raisin sauce.

Peanut Butter Jewels

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30

Peanut butter jewels are thumbprint cookies rolled in sugar or chopped peanuts and filled with strawberry jam. A quick semi-homemade cookie with a fruity center.

Roasted Aspragus

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25

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Veal Fricasse with Capers & Dill

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5

Veal fricassee with capers and dill: tender veal strips simmered in white wine, finished in a creamy egg-yolk sauce with briny capers and fresh dill. A classic European Sunday-t...

The Ultimate Salad Dressing

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22

Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 min...

Hard Sauce

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36

Classic hard sauce made with creamed butter, powdered sugar, lemon extract, and fluffy egg white. This old-fashioned British dessert topping is the traditional partner for Chris...

Jalapenos En Escabeche

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31

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Split Pea Soup with Sorrel

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36

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.