1,217 petele recipes

Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.

Grilled seafood skewers with salmon, tuna, swordfish, and shrimp in two marinades: lemon-dill and horseradish-mustard. A showstopping summer grill recipe for entertaining a crowd.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Venison and wild rice stew inspired by Plains Tribes cooking. Slow-simmered shoulder with onions until fork-tender, then finished with wild rice. Just six ingredients.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Low-fat curried egg salad for one stretches a single hard-boiled egg with cottage cheese and a touch of light mayo. Curry powder adds warmth, ready in 10 minutes.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Basque-style venison roast studded with garlic, smothered in onions, green peppers, pimentos, and bacon, then slow-roasted until tender. Drippings make rich gravy.

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.