1,018 petele recipes

A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

An easy citrus infused bread for your bread machine enriched with cottage cheese and grapefruit.

Lots of raisins, currants and candied orange peel give the bread nice and tasty flavor, a classic Irish bread that is served during the holidays!

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

No-bake chocolate fingers made with powdered milk, cocoa, powdered sugar, raisins, cherries, and candied peel. A fudgy, fruit-studded candy that firms up in the fridge.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.