3,610 verte recipes

This simple crockpot recipe is easy to make and the dish tastes just as good as if it came off the barbecue.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.

Magical fruit salad: pineapple, grapes, and banana tossed in a quick creamy dressing made from milk and instant pudding mix, no cooking or whipping. A 10-minute, kid-friendly potluck favorite.

Christopsomo: a traditional Greek Christmas bread with semolina, citrus zest from oranges and tangerines, currants, golden raisins, and a warming blend of cinnamon, anise, coriander, and cloves.

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

A family favourite for the holidays. Easy to make and so good!!

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.