521 sure recipes

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Homemade raspberry liqueur made with fresh berries, sugar syrup, and grain alcohol. A French-style framboise that ages for weeks into a beautifully clear, fruity spirit.

French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

A large batch cured German style sausage from scratch.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

Swiss gingerbread from Lucerne with pear purée, walnuts, whole wheat flour and a warming mix of star anise, cloves, cinnamon and ginger. Traditional Lebkuchen-style holiday bake.

A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.

Grilled Tuna Burger with Spicy Mango Ketchup recipe

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.