1,575 petele recipes

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Baked bananas in a buttery caramel syrup scattered with raisins and pecans. A simple, old-fashioned dessert ready in 45 minutes, served warm with whipped cream.

Flambe bananas in brown sugar butter sauce with raisins, walnuts, and brandy. A 15-minute showstopper dessert with caramelized fruit and a dramatic flame finish.

A vibrant no-cook fruit compote combining pineapple, banana, strawberries, kiwi, and crisp jicama, drizzled with a splash of liqueur. Naturally sweet, diabetic-friendly, and ready in 10 minutes flat.

Spianata is a rustic Italian pizza bianca brushed with a simple garlic and fresh tomato topping, baked until the thin crust turns crisp and golden. Just 4 ingredients for an authentic Italian flatbread.

Cauliflower and potatoes mashed into a fluffy purée with butter, eggs, and Gruyère cheese, then baked until golden and broiled with a cheesy crust. A comforting make-ahead casserole that's ready when you are.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Oven-fried bananas ready in 10 minutes with just butter and bananas. Serve savory with salt and pepper as a side dish, or sweet with cinnamon and sugar as a quick low-fat dessert.

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Cranberry-ginger relish cooked with fresh ginger and orange juice into a thick, tangy condiment. Make it up to a month ahead for Thanksgiving or holiday dinners.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Baked bananas in a Caribbean-style rum caramel sauce with fresh orange juice, cinnamon, nutmeg, and vanilla. A simple, warm dessert inspired by Grenada.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.