628 slider recipes

Grape harvester's soup is a French country pot-au-feu with garlic-studded chuck roast, cabbage, turnips, leeks, and tomatoes simmered until fork-tender. A hearty, rustic one-pot meal for cold weather.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

No-bake chocolate pudding pie layered with stewed California figs, a hint of coffee and cinnamon, toasted almonds, and vanilla whipped cream. A showstopper dessert that comes together without turning on the oven.

Meringue berry pie features an almond Pavlova-style shell holding vanilla ice cream, mixed fresh berries, and a homemade raspberry sauce. Crisp on the outside, marshmallow soft inside, with summer fruit on top.

Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.

A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.

Wild goose breast par-boiled then stir-fried with onions, mushrooms, almonds, and Oriental-style rice. A hearty hunter's main dish that turns gamy goose into tender, savory bites.

Amaretto cheesecake with chocolate wafer-almond crust and tangy sour cream topping. Rich, creamy filling that chills overnight for best flavor.

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Bean fajitas: black beans, zucchini, bell pepper, and onion tossed with chili and cumin, rolled in warm tortillas with salsa, yogurt, and Monterey Jack. A vegetarian weeknight win.

Raspberry chocolate coffee cake with layers of fresh berries, chocolate chips, and almond streusel. A tender vanilla batter baked with two layers of fruit and crumbly nut topping.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.