5,385 petele recipes

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Banana split squares with Oreo crust, layered vanilla and strawberry ice cream, bananas, and homemade fudge sauce. No-bake make-ahead frozen dessert for a crowd.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

Traditional Italian chicken broth with handmade passatelli noodles of breadcrumbs, Parmesan, eggs, and nutmeg. A soul-warming Emilia-Romagna classic you can make at home.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Hearty beef chuck ragout braised in red wine and balsamic vinegar with sun-dried tomatoes, butternut squash, and fresh herbs. A warming fall and winter stew that freezes beautifully.

Chicken pot pie made from scratch with a whole poached chicken, homemade broth, mushrooms, pearl onions, peas, and flaky puff pastry tops. Individual portions baked until golden and bubbly.

Make-Ahead: Baked Curried Beef and Sweet Potatoes recipe

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

French apple cake made with yellow cake mix, lemon pudding, Granny Smith apples, and raisins, finished with a tart lemon glaze. A spiced bundt cake that stays moist thanks to sour cream.