1,018 petele recipes

Apple cinnamon chop bread made with frozen sweet dough, sliced Golden Delicious apples, and cinnamon sugar. Chopped and mounded into a rustic pull-apart loaf with just four ingredients.

Broiled banana chocolate pudding with instant chocolate pudding topped with sliced bananas and brown sugar caramelized under the broiler. A 4-ingredient, low-fat dessert.

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Iced blackberry yogurt swirls seedless blackberry puree with honey, brown sugar, banana, plain yogurt, and a beaten egg white into a light frozen dessert. A no-churn frozen yogurt for hot afternoons.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.

Sweet refrigerator pickles ready in 24 hours, with crisp cucumbers, sliced onions, garlic, celery seed, and mustard seed in a sweet vinegar brine. No canning required, keeps two months chilled.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.