3,611 verte recipes

Borracho beans (frijoles borrachos) with dried pinto beans simmered with pork and garlic, then sauteed with jalapenos, tomatoes, onions, and beer. Authentic Tex-Mex side dish.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Fennel and carrots cooked slowly in an seasoned olive oil.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.

Peanuts are a symbol of longevity in Chinese culture. Feel free to vary the basic recipe by experimenting with different combinations of spices.