788 ship recipes

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Softened vanilla ice cream or frozen yogurt gets folded with fresh or frozen cherries, then piled into a chocolate cookie crust and frozen until firm for an easy no-bake dessert.

A simple and easy to make fudge recipe using only pantry staples.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.

Piped kiss-shaped meringues dried overnight in the oven, then dipped in melted semisweet chocolate. Light as a snowflake and stunning on a holiday cookie tray.

Butter-browned veal loin chops simmered with quartered mushrooms, white wine, and chicken broth, then finished in a silky tarragon cream sauce. An elegant dinner for two in one hour.

A delicious chilled soup that's made from plain yogurt, light cream and cucumbers.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Oven Swiss steak braised in bacon drippings with mushrooms, tomatoes, onion, and tarragon, finished with a cream-thickened pan sauce. A tender, old-fashioned beef braise with a luxurious twist.

No-bake mud pie with coffee ice cream in a chocolate wafer cookie crust, drizzled with fudge sauce and topped with whipped cream and toasted almonds. Frozen and foolproof.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.