6,950 saure recipes

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

A crispy vermicelli-Parmesan crust topped with mixed seafood, broccoli, mushrooms, and a rich sherry cream sauce under bubbly mozzarella. Part pasta, part pizza, all comfort.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.

Orange glazed caribou roast seared at high heat, then braised with orange juice, allspice, and juniper berries. Finished with a currant jelly and bitters glaze for wild game done right.

Creamy bow tie pasta tossed with flaked smoked salmon, sweet green peas, scallions, and chives. A cozy, elegant dinner for two in just 25 minutes.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.