3,451 peri peri recipes

Quick spicy sesame noodles: spaghetti tossed with hot pepper sesame oil for a 10-minute Asian-style side. Pair with grilled chicken or beef for a fast weeknight dinner.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

China Moon serrano-lemongrass vinegar, a fragrant infused rice vinegar simmered with fresh ginger, lemongrass and serrano chiles. A bright, spicy condiment to splash into dressings, dipping sauces, stir-fries and noodle bowls.

Blended smoothie with apricot nectar, banana, powdered milk, honey, and lemon zest for a creamy, protein-rich breakfast drink.

Peaches with white wine: ripe peeled peaches steeped in dry white wine for an hour, then served in wine glasses topped with sweetened mascarpone-yogurt cream. The Italian summer dessert that cooks itself.

No-knead whole wheat bread with just four ingredients: whole wheat flour, yeast, molasses, and warm water. Mix in a bowl, scoop into loaf pans, rise once, and bake. Dense, hearty, salt-free.

Roasted potatoes and Roma tomatoes with fresh rosemary, chives, and olive oil. Pre-cooked potato slices layered with tomatoes and baked until golden at the edges.

Non-alcoholic peach daiquiri blended with canned peaches, peach juice, milk, lemon juice, ice, and rum flavoring. A kid-friendly frozen mocktail ready in 10 minutes.

Spiced cranberry-orange-lime relish with caramelized sugar, vanilla bean, ginger, and chili. A complex holiday condiment that ages a full month in the fridge for deep, boozy-feeling flavor.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

No-bake chocolate peanut butter candy squares made with chocolate frosting, oats, and chopped peanuts. Just 4 ingredients, no cooking, and ready in 30 minutes.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

Very berry salsa is a sweet-savory fruit salsa of blueberries and strawberries with Vidalia onion, blueberry vinegar, and toasted almonds. Served over sorbet or with pork and poultry.