112 pete recipes

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Individual beef Wellington wraps seasoned beef tenderloin fillets with mushroom pate in puff pastry, baked golden brown. Date-night dinner for two, ready in 40 minutes.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Frog Eye Salad with tiny acini di pepe pasta in a cooked pineapple custard, folded with mandarin oranges, marshmallows, and whipped topping. A classic potluck dessert salad.

Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.

This is commonly known in some regions as Frog's Eye Salad)

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.