4,194 fresh recipes

It is a good breakfast recipe, eggs with other ingredients, they go very well.

Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.

Very easy and quick recipe, chicken is cooked with cinnamon and garlic, very great flavor.

This is one of my favorite recipe, very easy to make, and tastes very well.

A great side dish, chicken mix avocado, nice salad.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

A quick and easy way to use up your leftover by making this delicious spread.

Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.