4,665 verte recipes

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Cinnamon sugar cookie strips with a walnut crunch topping, pressed into a pan and baked until golden. A simple egg wash gives these crisp, buttery bars their signature shine.

Bread machine orange coconut bread with shredded carrot, orange zest, and toasted coconut. Soft, sweet, and dump-and-press easy with active dry yeast and bread flour.

Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.

This is a delicious apple pie, the brown sugar crumb topping is really good.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Italian scalloped potatoes layered with mozzarella, Parmesan, and onions in a creamy mushroom soup sauce with Italian seasoning. Baked until bubbly and golden on top.

Grilled beef kabobs marinated 12 hours in a tangy soy-lemon-Worcestershire sauce with mushrooms, bell peppers, cherry tomatoes, and onion. Bold flavor from a simple overnight marinade.

Flourless fudgy chocolate cake built from bittersweet chocolate, butter, strong coffee, and eggs. A naturally gluten-free dessert with a dense, almost truffle-like texture that solidifies in the fridge.

Light, tender fruit muffins made with egg substitute and low-fat milk. A versatile base recipe that works with blueberries, cranberries, or any fruit you have on hand. Gentle mixing is the secret to a fluffy crumb.

A vegan butter substitute for spreading on bread and vegetables.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

Bread machine pepper spice bread with black pepper, star anise, cinnamon, allspice, pecans, and honey. A warmly spiced yeast loaf with an unexpected peppery bite.