2,955 west recipes

Make this delicious golden fruitcake to serve as a dessert, or wrap it up nicely as a gift.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Pork cubes marinated in five spice and sherry, wok-seared, then clay pot braised with brown bean sauce, dried orange peel, ginger, and fresh oysters. Cantonese surf-and-turf at its finest.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Vegetarian lasagna layered with Swiss chard, kale, mustard greens, ricotta, goat cheese, and bright lemon zest. A lighter, garden-fresh twist on classic Italian lasagna.

Cajun-spiced baked chicken smothered in a sticky orange-honey sauce with bell peppers, celery, and a kick of hot sauce. Low-calorie, big flavor, pure Louisiana soul.

Making your own fish balls is the key to keeping this soup hearty and nutritious. Avoid using store-bought fish balls which can contain added cornflour, flavourings, MSG and preservatives.

Whole wheat cookies with bran flakes, chocolate chips, almonds, raisins, honey, and orange zest. A hearty drop cookie loaded with fiber and flavor.

Beef stew with root vegetables braised slow in red wine until the meat falls apart, then finished with a bright lemon, rosemary, and garlic gremolata. A hearty winter one-pot.

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.

Sour cherry fruit slump: tart cherries and summer berries bubbling under tender buttermilk dumplings, finished with cinnamon sugar. An old-school stovetop dessert that's faster than a pie.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.

Delicious, moist and nutritious muffins are great for breakfast.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.