5,385 petele recipes

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Mango fruit parfait layered in wineglasses with mango-orange puree, sliced strawberries, kiwi, and raspberries. A no-cook, no-sugar-added tropical dessert that looks stunning.

Pressure cooker beef stew browns chuck with onion soup mix, then pressure-cooks with potatoes, carrots, and onion for fall-apart tender meat in 40 minutes instead of three hours.

Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Grilled honey-soy chicken breast marinated in honey, soy sauce, dry sherry, and fresh ginger. Five ingredients, one hour marinade, and straight to the grill.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Classic double-crust apple pie with a from-scratch butter pastry, thinly sliced green apples, cinnamon, and nutmeg. Includes a homemade pie dough recipe for flaky, golden results.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.