5,725 perle recipes

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

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

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Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Vegan black bean chili with corn, zucchini, beer, and a cornmeal thickener. Hearty meatless one-pot dinner that feeds 16 with bold Tex-Mex flavor.

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

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Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.