426 stuff recipes

A luxurious salmon mousse blended with heavy cream, egg white, Pernod, cognac, and a spoonful of caviar. This silky, masterchef-level stuffing is piped into baby salmon for an elegant San Francisco-inspired dish.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Pita Stuffed with Eggplant Salad & Feta Cheese recipe

Pepper-Stuffed Lamb with Garlic Chevre Sauce recipe

Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe

Butterflied pork tenderloin stuffed with spinach, smoked cheddar, and chorizo, then seared and roasted until juicy. This show-stopping stuffed pork is ready in under an hour and worthy of any celebration.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Savor the creamy, tangy, and slightly spicy flavors of these Cajun-inspired deviled eggs. Perfect as an appetizer or party snack, this easy recipe combines smooth egg yolks with Dijon mustard, light mayonnaise, and a kick of Cajun seasoning, topped with pimento-stuffed green olives for a briny finish.