4,739 verte recipes

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Silky cocoa creme is a light chocolate mousse made with ricotta, cocoa powder, and whipped topping, set with gelatin. A low-fat molded dessert served with strawberries.

Mixed greens tossed with shaved fennel, thin pear slices, toasted walnuts, Parmesan, and a balsamic-olive oil drizzle. A no-cook fall or winter salad that takes 15 minutes and looks as good as it tastes.

Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Chocolate lovers with adore this scrumptious pie that is decadent to the touch.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Bread machine sourdough maple walnut bread with whole wheat flour, walnut oil, cinnamon, and real maple syrup. Dump, press start, and let the machine do the kneading and baking.

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Coconut almond balls coated in milk chocolate with a whole almond on top. A homemade candy made with shredded coconut, corn syrup, and microwave melted chocolate.

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.

Punch bowl cake layered with yellow cake, cherry pie filling, chocolate and vanilla pudding, pineapple, bananas, whipped topping, and nuts. A retro layered trifle for a crowd.

Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means "real" or "pure," which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter with the brown residue strained off. Usli ghee has a light caramel color and a heavenly aroma. Since there is no moisture present, it keeps well covered, at room temperature, for several months.