4,111 verte recipes

Two-ingredient blended cocktail with vanilla ice cream and amaretto. Instant frozen dessert drink topped with a cherry, ready in 5 minutes.

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.

No-bake toffee crunch pound cake layered with butterscotch whipped cream and crunchy chocolate toffee pieces for an indulgent party dessert that tastes like pure luxury.

Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.

Gooey baked s'mores bars made with golden sugar cookie dough, milk chocolate, and marshmallow creme layered in a pan. No campfire needed for this ooey, melty treat that kids go wild for.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Beer-braised venison chops grilled with butter, onion, and garlic salt until charred and smoky. A quick 25-minute wild game recipe that's rustic, bold, and built for the backyard grill.

Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.

A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.

Rich gluten-free chocolate cake with almond meal, raw cacao, and coconut sugar. Includes chocolate ganache topping for 15 servings.

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.