276 des pe recipes

Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.

Granny's minestrone is a hearty vegan vegetable soup packed with carrots, cabbage, zucchini, leeks and kidney beans in a tomato broth, finished with elbow macaroni. Slow-simmered for deep, comforting flavor.

Chocolate red beet cake: deep cocoa cake with mashed beets baked into a moist, tender crumb you'd never guess was hiding a vegetable. An old-school secret-ingredient cake.

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

Orange-butterscotch cheesecake on an oat-and-brown-sugar crust, scented with orange zest and crowned with homemade butterscotch sauce. Bright citrus and deep caramel in one dramatic dessert.

Hostess-Style Cupcakes with deep chocolate cake, silky vanilla pastry cream filling, dark chocolate ganache glaze and the signature white loop squiggle on top. A homemade copycat that buries the store-bought version.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Spicy oatmeal cookies with cinnamon, molasses, raisins, and chopped nuts. Chewy and warmly spiced with a deep, dark sweetness from the molasses that sets them apart.