1,335 perle recipes

Turkey picadillo, the lighter take on the Cuban classic, simmers ground turkey with tomatoes, raisins, green olives, and capers for a sweet-salty-savory skillet dinner. Ready in about 30 minutes over rice.

Vibrant salad combining peppery arugula, chickpeas, roasted red peppers, and artichoke hearts with citrus vinaigrette and shaved Parmesan. Fresh, colorful, and packed with Mediterranean flavor.

Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Dense, moist apple cake packed with dates, walnuts, and golden raisins. Oil-based batter loaded with fruit and spice bakes into a pudding-like texture in a 13x9 pan.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Brandy-soaked apples baked into a moist sheet cake with walnuts, raisins, and warm spices. Simple mixing, no mixer needed.

Grilled chicken and shrimp kebabs with kiwi, red pepper, and red onion in a lime-ginger-honey marinade. Tropical, colorful, and cooked in under 10 minutes.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Hearty beef and vegetable stew loaded with tomatoes, potatoes, corn, green beans, peas, and summer squash. Simmered low and slow in a Dutch oven, this feeds a crowd of 10.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.