346 des pe recipes

Lemon chiffon pie made with a silky cooked-yolk lemon curd folded with whipped egg whites and whipped topping. A bright, cloud-light dessert that sets up in the fridge thanks to a touch of gelatin.

Chocolate bread made in a bread machine with cocoa powder, butter, egg, and vanilla. A sweet, enriched yeast bread with deep chocolate flavor, makes two loaves.

Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Italian arancini-style rice balls stuffed with seasoned meat, peas, and mozzarella, coated in egg and breadcrumbs and deep-fried until golden. A classic Sicilian street food.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Deep-fried pineapple fritters with crushed pineapple folded into the batter, served with a brown sugar and pineapple juice sauce. Crispy outside, fruity and tender inside.

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Marshmallow fruit salad with cherries, mandarin oranges, pineapple, bananas, and whipped cream in a cooked custard dressing. Overnight soak for deep flavor.

Fig raisin cake with brown sugar, cinnamon, and boiling water-soaked dried fruit baked into a dense, spiced loaf. An old-fashioned fruit cake with deep caramel flavor.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.