7,815 wedding recipes

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Smooth blended avocado salsa with cilantro, hot sauce, and a splash of soy sauce for umami depth. A vegan, versatile sauce that works as a dip, drizzle, or topping in 10 minutes.

Taste of Provence Veggie S'Mich W Grilled Sweet 'Tato Chips recipe

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

This, too, is a Portuguese recipe from the Algarve.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Citrus chicken marinated in a bright blend of lemon and orange juice, garlic, oregano, and a kick of red pepper flakes. A versatile marinade you can grill, bake, broil, or saute for juicy, tangy chicken.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

A delicious dip that is perfect for veggies, tortilla chips and crackers.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

Restaurant-style crab cakes bound in a light herbed batter instead of breadcrumbs, fried golden in clarified butter and plated over silky beurre blanc with julienned peppers and capers. An elegant starter or main.