128 steel recipes

Iced lemongrass tea steeped from fresh or dried lemongrass and sweetened to taste. A caffeine-free Vietnamese herbal iced tea with a bright citrus flavor.

Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Homemade spiced herbal liqueur infused with cardamom, star anise, angelica root, cinnamon, and mace in vodka. Steep for one week, strain, and sweeten with sugar syrup.

Crisp-tender broccoli, bell peppers, and carrots tossed in soy sauce, then smothered in melted Monterey Jack and toasted sesame seeds. A 25-minute vegetarian side that steals the spotlight.

Crostini topped with roasted red pepper strips and smoked mozzarella, broiled until the cheese melts into toasted baguette. Four ingredients for an easy Italian appetizer where the smoky cheese steals the show.

Retro Southern Jello salad with dark cherries, crushed pineapple, and pecans set in cherry gelatin and Coca-Cola. Molded, chilled, and ready to steal the potluck.

Saffron potato onion soup pureed silky smooth with heavy cream and steeped saffron threads. Just five ingredients for an elegant, golden soup with deep floral flavor.

Homemade cranberry liqueur with just three ingredients: fresh cranberries, sugar, and gin. Steep for two weeks and strain for a ruby-red cordial that keeps indefinitely.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.

Honey-mint lemonade made by steeping fresh mint in a hot honey syrup, then mixing with fresh lemon juice. Naturally sweetened, refreshing, and only 4 real ingredients.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Baked coconut custard made with shredded coconut steeped in hot water, thickened with cornstarch and flour. An egg-free, dairy-free custard with a creamy coconut flavor.

Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.