18 cuvee recipes

Frozen juice cubes made from pineapple juice or any fruit juice. Use instead of regular ice to chill drinks without watering them down. A simple one-ingredient kitchen hack.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

Cubed corn and green chile casserole with sharp cheddar and garlic. A minimalist Southwestern side dish baked until bubbly and golden on top.

Tender beef cubes simmered low and slow in a tangy tomato sauce spiked with dry mustard and Worcestershire. This hearty, hands-off comfort food serves 4 over rice or egg noodles for a satisfying weeknight meal.

Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.

Fluffy baked egg squares loaded with Monterey Jack, cheddar, and chopped green chilis. Cut into bite-sized cubes, these Tex-Mex appetizers are just as good cold as they are warm from the oven.

Sunny citrus cubes: bright orange and grapefruit juice set with gelatin into firm, tangy jelly squares with a walnut crunch. A diabetic-friendly no-cook treat.

C cubed casserole: corn, cheddar, and green chiles baked into a molten, cheesy Southwestern side. Three ingredients and a punch of garlic, ready in an hour.

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.

Baked macaroni and cheese with diced ham, sharp cheddar, and dry mustard in a creamy white sauce. A make-ahead freezer-friendly comfort dinner.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Chili cheese cubes are a vegetarian Tex-Mex appetizer of baked egg, Monterey Jack, sharp cheddar, and green chiles cut into bite-sized squares. Equally good hot or cold.

Vietnamese-style marinated cubed beef with soy-garlic marinade and a bright lime dipping sauce. Bo luc lac (shaking beef) for an appetizer with toothpicks or main dish over jasmine rice.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.