5,682 peen peen recipes

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Instead of using the pot, try this easy crockpot recipe that will make a hearty meal your family will remember.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.

Apple blueberry pie pairs sliced apples with fresh blueberries in a cornstarch-thickened lemon-bright filling, baked under a flaky double crust until bubbling and golden.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Pan seared peppered swordfish with a bright red onion, orange, and cilantro salsa. Peppercrust-forward seafood ready in under 15 minutes with a fresh citrus topping.

A moist apple cake baked in a tube pan, packed with fresh apples and pecans, then drenched in a warm brown sugar caramel glaze that soaks right into the crumb. An old-fashioned keeper of a cake.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.