1,445 des pe recipes

Potato and porcini mushroom gratin baked in cream with shallots, finished under the broiler. A rich, earthy French-style side dish with deep mushroom flavor throughout.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Puerto Rican beef stew braised in red wine and beef broth with potatoes, carrots, and green beans. A hearty Dutch oven dinner with deep, herb-rich gravy.

Shredded chicken salad with toasted walnuts, deep golden caramelized onions, fresh cilantro, and creamy mayonnaise. A hearty, flavor-packed salad served at room temperature.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Deep-fried cranberry jelly fritters with a light, crispy batter. Canned cranberry jelly gets cut into strips, dredged, battered, and fried golden. A quirky, crowd-pleasing holiday snack.

Joe Cooper's chili is a classic Texas bowl of red: three pounds of beef simmered with dried chiles, garlic, cumin, oregano, and a hint of cocoa. No beans, no tomatoes, just deep beef-and-chile flavor thickened with cornmeal and flour.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Homemade blueberry liqueur infuses crushed berries in vodka with lemon peel and clove for a deep ruby-purple cordial. A long, slow steep delivers a gift-worthy fruit liqueur.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.