1,445 des pe recipes

Indulge yourself into these decadent chocolate cookies that can satisfy anyone's sweet tooth!

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Moroccan dess b'l-besla: lentils simmered with caramelized onions, garlic, cumin and a pinch of cinnamon in a fragrant North African spice paste. Vegetarian, deeply spiced and ready in just over an hour.

Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

Beef and onion deep dish pie with ground beef, sweet peas, and sour cream filling under a flaky puff pastry crust. Weeknight comfort with bistro-style golden top.

An absolutely wonderful apple pie that will remind you of simpler days.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Hand-formed shrimp balls with ginger and garlic, deep-fried until golden and drizzled with a savory celery, oyster sauce, and vodka pan sauce. A showstopping Chinese appetizer.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Crispy Sri Lankan beef pasties with a spiced filling of minced beef, potato, curry leaves, cardamom, and coconut milk tucked into flaky homemade pastry and deep-fried golden.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.