5,385 petele recipes

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.

Mediterranean oyster stew with tomatoes, potatoes, olives, capers, and a hint of cinnamon. A briny, hearty seafood stew that leans more Portuguese-Greek than New England chowder.

Cold crab dip with cream cheese, mayonnaise, sharp aged cheddar, hard-boiled eggs and minced onion. Mixed in 10 minutes and refrigerated. Serve with crackers, toast points or crudites for parties.

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.

A crustless breakfast pie loaded with bacon, sharp cheddar, grated russet potatoes, and bell peppers. Bake in a quiche dish or individual ramekins for a crowd-friendly brunch.

Pumpkin-shaped Halloween cake made from two chocolate bundt cakes stacked together, frosted orange with a banana stem and fruit roll-up jack-o-lantern face.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.