3,452 peri peri recipes

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.

Pirate's pie: a kid-friendly fish pie with canned salmon, leeks, red pepper, and corn in creamy sauce under a piped cheesy mashed potato crown. Budget-friendly family dinner.

Smoked mozzarella focaccia topping with cherry tomatoes, balsamic vinegar, fresh basil, and garlic. Italian bruschetta-style appetizer ready in under 20 minutes.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Miniature fruitcake jewels are tiny muffin-tin fruitcakes loaded with candied fruit, red and green cherries, golden raisins, dates, and pecans, finished with a brandy glaze. Holiday gifting classic.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Moroccan couscous cooked in orange juice with dates, raisins, slivered almonds, and cinnamon. A sweet, fragrant North African side dish ready in 30 minutes.

Old-fashioned chocolate fudge made with unsweetened chocolate and evaporated milk using the soft-ball candy method. Creamy, dense, and ready in under an hour with an optional peanut butter swirl.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.