5,385 petele recipes

Cider beef stew braises stew meat in apple cider with a splash of vinegar and thyme. The fruity-tart broth deepens into a fall-perfect dinner with carrots, celery, and potatoes.

Hard-boiled eggs pickled in a dill-infused brine with apple cider vinegar, whole cloves, and colorful bell pepper rings. Bright yellow, tangy, and dill-flavored all the way through after a 24-hour soak.

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

Delicious Eggplant, Mushroom, and Zucchini Quiche recipe

I absolutely loved this recipe. It is so easy to make and so flavorful. If you like spicy food, you need to try this. Definitely a keeper!

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Fettuccine with shrimp and goat cheese tosses oil-poached shrimp and garlic into hot pasta with fresh tomato, basil chiffonade, and creamy chevre. A no-cream pasta dinner ready in 35 minutes.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

If you're looking for a new salad, this exciting recipe is perfect for you and those hot summer days!

Slow-simmered corned beef and cabbage soup with potatoes, carrots, and whole spices in a rich broth. A warming Irish-inspired one-pot soup for St. Patrick's Day or any chilly evening.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.