Basil recipes

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Applesauce spice muffins use a basic muffin mix as the shortcut, blended with applesauce for moisture, plus chopped nuts and raisins. A six-ingredient breakfast bake that comes together in one bowl.

delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..

I have made this recipe for quite a long time, until now there is no one who told me this is not good. Very nice recipe.

A layered Italian casserole of noodles, sautéed veal, red sauce, eggplant, Parmesan, and bubbly mozzarella. Think veal parm meets lasagna in a cozy dinner for two.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

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.