276 des pe recipes

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Towering chocolate layer cake with whipped cream filling and rich chocolate frosting beaten over ice. Deep cocoa flavor in every bite.

Slow cooker baked beans with bacon, Rotel tomatoes, green chiles, dark brown sugar, and garlic. Cooked 12 to 14 hours in a crock pot for deep, smoky-sweet flavor.

Honey popcorn balls bound with real honey and butter, then baked until deep golden and caramel-crisp. An old-fashioned treat with toasty flavor that keeps for up to two weeks.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

No-cholesterol chocolate cake gets its tender crumb from a surprising swap: cholesterol-free mayonnaise stands in for eggs and butter. One bowl, no creaming, deep cocoa flavor with a moist tight crumb.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

President Roosevelt's birthday cake bakes a deep mocha chocolate cake spiked with cold black coffee and a splash of vinegar for a tender, old-fashioned crumb. A historical White House recipe.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.