4,466 sprig recipes

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

A creamy mushroom sauce with no cream at all: the silky body comes from mushrooms blended smooth with a reduced, aromatic curry-and-rosemary stock. Light, dairy-free, and elegant over chicken, steak, or pasta.

Broiled pineapple fanned over crisp puff pastry rounds, pooled with a creamy pina colada sauce of coconut milk, rum, and egg yolks, dotted with strawberry syrup. Tropical dinner-party dessert.

Potato crust quiche skips pastry dough entirely, using buttery mashed potatoes as the shell. Filled with mixed vegetables, cheddar, and a creamy egg custard for a gluten-friendly twist.

Cheese tortellini tossed with crisp-tender asparagus in a lemon-thyme cream sauce finished with Parmesan. An elegant 18-minute dinner that tastes like spring on a plate.

Steamed mussels in a garlicky white wine sauce with thyme, red pepper flakes, and butter. Breadcrumbs thicken the broth into a rich, scoopable sauce.

Frozen cranberry souffle with Italian meringue and whipped cream, garnished with spun sugar cranberries. A showstopping holiday dessert that's made ahead and served frozen.

Whole Wheat Pasta Primavera with Asparagus and Snow Pea recipe

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

This is really a so great pizza, I do love the onions and cheese's flavor, especially in this recipe, they are a perfect combination, worth to try.

Refreshing, juicy and tasty, it takes you only a few minutes to prepare, you will have this scrumptious salad that can be a side dish with any main course!

Prosciutto wrapped mini-meat loaves served with a fruit chutney and garlic mashed potatoes. Spotted this recipe some time ago on an Australian site (taste.au?), tested, modified and converted it to American measurements and here it is.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Beef brisket slow-cooked in the crockpot with chili sauce and beer until meltingly tender. Slice it thin, spoon the cooking liquid over the top, and serve with wild rice.