3,610 verte recipes

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Handmade liqueur-filled chocolates with a kirsch or Chambord fondant center coated in semi-sweet chocolate. These molded truffles make a sophisticated homemade candy gift for holidays and special occasions.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.

Halloween witches' broom sticks shape biscuit dough into twisted handles topped with fringed twig bundles, brushed with butter and Parmesan. A savory shaped snack kids can help craft for Halloween parties.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

Burmese-style coconut rice with grated coconut, cinnamon, turmeric, curry powder, cloves, and bay leaves stirred into cooked rice. A fragrant, warmly spiced side dish ready in 30 minutes.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Leeks, wild mushrooms, and green beans sautéed in sherry with a bright finish of orange zest and apple cider vinegar. A low-fat, 20-minute side dish with surprising depth.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

Pasta alla carrettiera is a no-cook Italian sauce of raw tomato, garlic, fresh basil, and red pepper flakes pounded into a rough paste with olive oil, then tossed with hot spaghetti. Bright, raw, summer-perfect.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

These delicious carrot candies will for sure satisfy your sweetest tooth. Enjoy!

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.