3,451 peri peri recipes

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

No-bake chocolate walnut cream balls rolled in cocoa-dusted powdered sugar. Five ingredients, no cooking required, and ready in 20 minutes. Old-fashioned bonbon-style sweet for the holiday tin.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Chilled strawberry soup blended from fresh strawberries, yogurt, orange juice, and honey. A no-cook, 5-minute cold fruit soup that doubles as dessert or a refreshing starter.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Small-batch oat muffins with toasted walnuts, raisins, and a brown sugar streusel top. Makes just 4 muffins in the microwave in under 2 minutes. Built for one or two.

Frozen cookie sandwiches with chocolate chip cookies, whipped topping, mini marshmallows, and peanut butter chips. Easy no-churn summer treat using refrigerated cookie dough.

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Handmade liqueur-filled chocolates with a kirsch or Chambord fondant center coated in semi-sweet chocolate. These molded truffles make a sophisticated homemade candy gift for holidays and special occasions.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.