447 witch recipes

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

A good stock can greatly improve and add flavor to many meals.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

A simple yet scrumptious side dish that can accompany any meal you make this summer!

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.