174 silver recipes

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Orange spirited carrots cooked in the microwave with vodka, butter, orange zest, and a touch of sugar. A quick glazed carrot side dish ready in 20 minutes.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Lemon Pasta Salad with Peppercorn-Coconut Glaze recipe

Phanang curry paste pounded from dried red chiles, shallots, garlic, lemongrass, galangal, coriander root, cumin, and shrimp paste. An authentic Thai curry paste made from scratch.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

A quick coffee cake made with refrigerated dough, spread with apricot preserves and sweetened cream cheese, then topped with sliced almonds.

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

Fettuccine tossed with melted goat cheese, roasted red and yellow peppers, sun-dried tomatoes, kalamata olives, and capers. A Mediterranean pasta ready in 25 minutes.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.