2,086 verte recipes

Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.

Cantaloupe macerated in dry sparkling wine with orange marmalade and fresh mint. A light, elegant fruit dessert that needs a few hours in the fridge and zero cooking.

Frozen fruit juice slush with green tea, orange juice, lemonade, and rum or vodka. A make-ahead boozy slush punch for parties and summer gatherings.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Candied pumpkin baked with sugar until syrupy and topped with bacon. A 3-ingredient Southern-style sweet pumpkin side dish with smoky, salty contrast from the bacon.

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.