7,097 saure recipes

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Use this simple and easy way to grill eggplant, and the result is awesome!

Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

Grilled Portobello Sandwich with Goat Cheese & Green Sauce recipe

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Hearty slow cooker spaghetti sauce loaded with ground beef, mushrooms, bell peppers, and Italian herbs. Simmer it low and slow for rich, restaurant-quality marinara.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

Seared sea scallops on garlicky sautéed spinach with a hoisin-butter pan sauce. A 25-minute Asian-inspired date-night dinner with restaurant-quality caramelized scallops.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

The delicious combination of herring and beet makes this salad a winner!

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.