Recipes We Love

Great authentic ingredients are essential to making memorable meals at home. The Ingredient Finder is thrilled to share our growing collection of recipes with you, each using best quality ingredients that create unparalleled dishes true to their origins and filled with faithful flavors . Some of these recipes come from renowned professional chefs, some from the team here at The Ingredient Finder, and some from home cooks like you. Have fun with these, and share your ideas with us.
 

Appetizer Entree Side Dishes Dessert
  • Yuzu-Orange Sorbet

    2013-06-11
    This very special, easy to make sorbet goes well with any meal. The secret is the Highly fragrant and mildly acid YUZUKKO, yuzu juice, from Yuzuya Honten, Japan.
  • Pasta Cooked in White Wine

    2013-06-11
    Cooking pasta in wine instead of water creates an amazingly aromatic sauce. The flavor of the wine really stands out, so be sure to pick one with pronounced fruity flavor and crisp acidity like Soave or pinot grigio.
  • How to cook pasta like an Italian

    2013-06-11
    5 Rules Not to Ruin Pasta.
  • Grilled Lamb Chops with Labane Sauce

    2013-06-11
    La Boite's Ararat N.35 blend combines Smoked Paprika, Urfa biber and fenugreek leaves add diverse and exciting flavors to this lamp chop recipe.
  • Fluke Crudo

    2013-06-11
    A great simple crudo recipe created by David Malbequi.
  • Grilled Fennel Salad

    2013-06-11
    Grilled fennel with Moruno N.21 marinade, Pernod and lemon. The exotic spices of the Moruno blend, zesty notes of lemon and the anise flavored Pernod add complexity to a simple salad.
  • Grilled Shrimp and Nectarine Salad

    2013-06-11
    This salad is light and tangy. It can be served as the perfect appetizer or side dish for a summer dinner party.
  • Roasted Veal Tenderloin with Sunchoke Puree, Peas, and Carrots

    2013-06-11
    'Meat and potatoes’ or ‘peas and carrots’ can seem bland and ordinary, but substitute milk-fed veal for beef, Jerusalem artichokes (sunchokes) for potatoes, and farm fresh spring veggies for their preservative-packed counterparts, and you have a gorgeous, flavorful dish with practically the same amount of work.
  • Seared Ahi Tuna with Fire Roasted Peppers and Fregula Sarda

    2013-06-11
    Fire roasted peppers are the star of this dish, and a quick buzz in the blender turns them into a sweet, tangy condiment for any grilled fish or meat. Seared tuna may not seem like a home cook’s fish, but ‘sushi-grade’ has become a common term in most markets, so be sure to ask your fishmonger.
  • Grilled Swordfish with Cilantro Lime Marinated Vegetables

    2013-06-11
    The onset of summer weather always puts me in the mood for grilling. One of my favorite family meals growing up was my mother’s grilled swordfish, briefly marinated in a mixture of lime juice, olive oil and cilantro.
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