832 style recipes

Flourless-style chocolate almond torte with fresh raspberries and framboise, layered with raspberry jam glaze and a poured chocolate ganache. A showstopping French-inspired dessert.

Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Classic Southern congealed salad with lime Jello, marshmallows, crushed pineapple, pecans, cherries, and cheddar cheese. A retro potluck favorite that never goes out of style.

Indian spiced eggplant (baingan bharta style) with cumin seeds, turmeric, coriander, fresh ginger, and cilantro. Roasted until smoky-soft, then simmered with tomato and spices.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Vegetarian kettle stew with potatoes, tomatoes, green beans, zucchini, corn, and hot chilies spiced with cinnamon and cloves. A vegan Southwestern-style one-pot meal.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Buttery pecan snowball cookies rolled in powdered sugar. No eggs, no leavening, just six ingredients for a crumbly, melt-in-your-mouth shortbread-style cookie.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.