1,445 des pe recipes

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Chinese crispy beef shin marinated with star anise and cinnamon, simmered, frozen, sliced paper-thin, deep-fried, then tossed with caramelized sugar and toasted sesame seeds.

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.

Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.

French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.

Saffron potato onion soup pureed silky smooth with heavy cream and steeped saffron threads. Just five ingredients for an elegant, golden soup with deep floral 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.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Deep-fried banana pieces coated in a light baking powder batter and drizzled with honey. A crispy, golden, four-ingredient dessert ready in under 30 minutes.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.

Old-fashioned buttermilk yeast bread with an overnight sponge for deep, tangy flavor. This slow-rise method makes four tender loaves with a soft, airy crumb.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Menudo estilo norteno with honeycomb tripe, calf's foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.

Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.