418 velveting recipes

Amazing Red Velvet Cake with Coconut Frosting recipe

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

This delicious dip is perfect for crackers, chips and even vegetables.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Master authentic wok-fried rice with velveted chicken, crisp bean sprouts, and earthy mushrooms. This restaurant technique delivers separate grains with smoky wok flavor and tender, silky chicken.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Paula Deen's cream cheese frosting: cream cheese and butter beaten light and fluffy with confectioners' sugar, vanilla, and pecans. The rich, tangy classic for carrot cake and red velvet.

Malaysian beef stir fry slices flank steak thin, velvets it with cornstarch and soy, then sears it with cauliflower, carrots, peppers, mushrooms and bean sprouts. A 30-minute weeknight wok dinner.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.