1,701 perle recipes

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.

Fruit yogurt smoothie with frozen banana, pineapple, peaches, and nonfat vanilla yogurt. A thick, creamy low-fat breakfast drink with no added sugar.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

Red grapes with a creamy banana-yogurt sauce spiked with rum, served in wine glasses with mint or pistachios. A healthy, elegant no-cook dessert in 10 minutes.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.