5,725 perle recipes

Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.

Vegan carrot pudding with ginger, cinnamon, walnuts, and raisins topped with a fruit compote and cashew cream. A dairy-free, egg-free baked dessert sweetened with maple syrup.

Low-calorie ginger apple crisp with a cornflake crumb topping and crystallized ginger. Six apples baked bubbly under a crunchy, spiced streusel in 30 minutes.

Breadless egg salad sandwiches using Monterey Jack cheese slices as the "bread." Low-carb, gluten-free, and stacked with tomato, lettuce, pickles, and olives.

This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Lobster casserole with cream of cheddar soup, mushrooms, sherry, and buttered breadcrumbs made entirely in the microwave. A rich, creamy seafood main dish in 30 minutes.

A succulent dish that's simple to make with this easy recipe that's hassle-free!

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.