229 tuile recipes

This bran bread machine recipe is a fiber powerhouse, utilizing both crunchy bran flakes and fine wheat bran.

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

Grilled shrimp skewers marinated in roasted tomatillo, lime, and cilantro purée with jalapeño strips. A smoky, tangy Mexican-inspired dish that's ready for the grill.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Ostrich, firstly, is actually a very tasty meat. It tastes somewhat like chicken...lol! Ok, it doesn't taste like chicken, but I couldn't resist the temptation. It is a very lean meat, possibly more lean than beef (therefore a fairly good alternative for those on some form of low cholesterol diet).And lastly, and most importantly, this cut of meat is an inexpensive alternative to the more luxurious ox tail that we seem to reserve for graduations and wedding rehearsals.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.

No-bake chocolate truffles shaped like tiny mice with almond ears, dragee eyes, and licorice tails. A fun holiday treat kids love to make and eat. Makes 2 dozen.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!

How to butterfly shrimp the easy, safe way, a simple paring-knife technique that opens each shrimp flat so it cooks evenly and looks restaurant-ready. Ideal prep for fried, grilled, or stuffed shrimp.