5,385 petele recipes

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Overnight apple French toast assembled the night before and baked in the morning. Caramelized brown sugar and Granny Smith apples on the bottom, custard-soaked bread on top, served with a warm apple-cinnamon syrup.

Carter family coleslaw shreds fresh green cabbage, crisp apples, celery, and carrots, then dresses them with mayo and celery seed. The salt-water soak is the secret. Old-school Southern fish-fry slaw with a little Appalachian wisdom.

Linguine with garlic shrimp in a Marsala wine and chicken broth sauce thickened with a light roux. Italian parsley, three cloves of garlic, and a pound of shrimp make this a weeknight favorite.

Spiced apple cake with warm cinnamon and nutmeg, crowned with a silky rum sauce made in a double boiler. Bake ahead and reheat for easy entertaining with make-ahead convenience.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Cambodian-style roasted eggplant topped with spiced ground pork, shrimp, fish sauce, and a fiery homemade lime sauce. Bold Southeast Asian flavors, ready in 30 minutes.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.

Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.

Fresh fruit and vegetable salad with cucumber, green pepper, bananas, and oranges tossed in nonfat yogurt. A light, crunchy, no-cook side dish in 10 minutes.

Potato and porcini mushroom gratin baked in cream with shallots, finished under the broiler. A rich, earthy French-style side dish with deep mushroom flavor throughout.

Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.

Hot dogs and potatoes au gratin in a creamy Velveeta cheese sauce with peas and carrots. A budget-friendly kid-approved casserole with homemade white sauce baked until bubbly.