1,203 petele recipes

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.

Red snapper ceviche skewers marinate in citrus juice, then thread with red onion, mango, and citrus sections for a quick grill-mark finish. Caribbean-inspired tropical seafood.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Apple-almond coffee cake loaded with fresh apple, chopped almonds, golden raisins, and a warming spice trio of cinnamon, allspice, and cardamom. One bowl, no mixer needed.

Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Soft apple oatmeal cookies with fresh chopped apple, applesauce, raisins, honey, cinnamon, cloves, and lemon zest. Baked low and slow for a chewy, cake-like texture.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.

Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Pressure cooker beef stew with potatoes, carrots, peas, and stewed tomatoes. Tender stewing beef in 10-12 minutes under pressure with a simple homemade spice blend.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.