418 velveting recipes

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.

A quick and easy velvety smooth tomato soup without any added cream. Perfect and classic with a grilled cheese sandwich.

Tender-crisp broccoli wrapped in ham slices and covered with a velvety smooth cheese sauce. Baked in the oven until bubbly. Kids love it.

Velvety broccoli soup made from scratch with fresh broccoli florets and stems, potatoes for body, and evaporated milk for richness without heavy cream.

Velvety hot chocolate spiked with creamy peanut butter and dark chocolate chips, creating a decadent fireside drink that tastes like liquid Reese's cups.

Blueberry cheesecake bakes a velvety vanilla cream cheese filling on a buttery graham crust, crowned with sweet blueberry topping. A no-fuss potluck dessert that always disappears.

Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.

Crispy golden-brown on the outside, velvety and fluffy on the inside. This technique speeds up cooking and the olives, feta and garlic deliver bursts of flavour.

Velvety butternut squash bisque with carrots, Spanish onion, and a whisper of nutmeg. Freezes beautifully for up to 3 months. A make-ahead fall and winter staple.

Creamy butternut squash and pear soup, a velvety autumn first course with thyme, coriander, and a finishing swirl of cream. Garnished with sliced pear and sesame seeds.

Thick, creamy cheddar potato broccoli soup made from scratch in one pot. Chunks of tender potato and broccoli in a velvety cheese broth that's ready in about an hour.

Gluten-free butternut squash soup, naturally creamy and warmed with curry powder, cinnamon, nutmeg, and cloves. A velvety, low-fat fall soup blended right in the pot.