5,682 peen peen recipes

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Apple and brie cheese make this omelet incredibly creamy and delicious.

Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.

Egg white-battered chicken chunks fried crisp in peanut oil, tossed with roasted peanuts in a spicy sauce of garlic, ginger, dark soy, sesame oil, and red vinegar. Sichuan-inspired heat at home.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

A vibrant no-cook fruit compote combining pineapple, banana, strawberries, kiwi, and crisp jicama, drizzled with a splash of liqueur. Naturally sweet, diabetic-friendly, and ready in 10 minutes flat.

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.

Fish fillets steamed in foil parcels with a fragrant Malaysian coconut paste of shredded coconut, garlic, ginger, cumin, coriander, and curry powder. A 30-minute Southeast Asian steamed fish recipe.

Quick apple scones with chopped apple, sweet raisins, and warm cinnamon. Built like a pie crust with vegetable shortening and apple juice, no dairy required, ready in 30 minutes.

Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Homemade Worcestershire sauce with anchovies, fresh horseradish, molasses, jalapeno, and whole cloves simmered for an hour and aged. A complex, from-scratch condiment that beats bottled.

Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.