3,451 peri peri recipes

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Indian lentil sandwich spread mashes cooked lentils with coriander, cumin, turmeric, ginger, and garlic for a high-protein, low-fat vegan filling. Ready in 10 minutes.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Jalapeno ice cream made by folding diced jalapenos and lime zest into softened vanilla ice cream. A spicy-sweet frozen dessert with just 3 ingredients and no churning.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

Try these decadent cookies made with blanched almonds and a pinch of cinnamon.

Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Blueberries in black pepper Syrah syrup soaks fresh berries in a reduced red-wine syrup laced with vanilla and freshly cracked black pepper. A sophisticated make-ahead dessert for dinner parties.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.