4,029 peri peri recipes

Grilled corn salsa with charred vine tomatoes, quick-pickled red onion, and fresh basil. Smoky-sweet kernels and peeled tomatoes make a bright summer topping for tacos, grilled fish, or straight out of the bowl with tortilla chips.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Masaledar sem, Indian-style spiced green beans simmered with ginger-garlic paste, cumin, coriander, and tomato. Vegan side dish that delivers big flavor from pantry spices in under 30 minutes.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.