5,385 petele recipes

A fluffy Golden Delicious apple omelet infused with Calvados brandy and warm nutmeg, this historic French breakfast dish is ready in just 15 minutes.

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

German French Toast baked crispy in breadcrumbs, topped with smoked bratwurst, caramelized onions, tart apple slices, and cinnamon-sugar. A hearty sweet-savory breakfast ready in under an hour.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

A rustic whole wheat cake packed with apple chunks and walnuts, drenched in a warm apple cider glaze spiked with applejack brandy.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.

Deep-fried breaded pork chops served with golden fried apple rings, seasoned with ginger, allspice, and optional coriander. A crispy, spiced pork and apple combination with a crunchy breadcrumb crust.

Butternut squash with carrots and onions glazed in a white miso and orange juice sauce. A vegan side dish with deep umami sweetness, no butter or oil required.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.