5,385 petele recipes

Vibrant beet dip pureed with soft tofu, apple cider vinegar, shallots, and herbs. A creamy vegan appetizer with stunning magenta color and earthy flavor, ready in 10 minutes.

Shrimp with golden lemon rice flavored with turmeric, mustard seeds, white wine, and pimentos. The shrimp sautes first, then the rice bakes in the buttery shrimp drippings for deep, layered flavor.

Filipino chicken soup simmered with peeled mung beans, ginger, garlic, tomatoes, fish sauce, and anchovy until thick and hearty. A nourishing one-pot comfort meal.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

French apple honey pie built on a honey-spiked applesauce base, layered with Granny Smith slices in concentric rings, and finished with a glossy apricot glaze. Patisserie elegance with no top crust required.

Easy shrimp etouffee with the holy trinity slow-cooked for two hours in margarine, then simmered with Rotel tomatoes, cream of mushroom soup, and two pounds of shrimp.

Wholesome apple honey scones with wheat germ and warm spices topped with cinnamon sugar for tender breakfast treats ready in 30 minutes from pantry staples.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Indian-spiced basmati rice cooked with julienne potatoes, coconut, green chilies, turmeric, and whole spices in ghee. A fragrant vegetarian one-pot pilaf.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.

Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.