7,097 saure recipes

Whole beef tenderloin rubbed with garlic, olive oil, and lemon, charred over high heat, then roasted to medium-rare. Sliced thin and served with rich Marchand de Vin sauce for a showstopping dinner.

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

Spirelli pasta tossed with crispy bacon, sweet red bell peppers, and onion, finished with butter, parmesan, and fresh parsley. A quick weeknight pasta with five-ingredient charm.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Pad Go: Thai stir-fried lobster with fresh ginger, garlic, jalapeño, and scallions in an oyster-fish sauce glaze. A showstopping seafood dinner that's on the table in 30 minutes.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Simple pork satay with sweet apricot peanut butter sauce. Quick marinade in soy and steak sauce, grill or broil in 10 minutes. Easy appetizer serves 6 or main dish for 2.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Assorted mushrooms, fresh vegetables and flavorful Asian sauce make these scrumptious spring rolls, dipped in Chinese style mustard sauce, simply delicious!

If you want a healthy, light and good taste recipe, this one will let you feel satisfied.

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.