1,203 petele recipes

Caldo Verde: Portuguese green soup with kale, chorizo, white beans, potatoes, turnips, and smoked ham in chicken broth. One pot, one hour, and even better the next day.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.

Genuine Texas chili, the real-deal bowl of red: chuck roast and coarse ground beef simmered 3 hours with cumin, chili powder, tomatoes, and enchilada sauce. No beans, by Texas law.

This is a delicious dish, though the name is a little strange,

Coconut dream bars with a brown sugar oat shortbread base topped with a chewy layer of shredded coconut, pecans, lemon zest, and brown sugar. Two layers, two textures, one irresistible bar cookie.

A hearty sausage stew built on browned veal and Italian sausage, slow-simmered with potatoes, stewed tomatoes, peppers, green beans, herbs, and three melting cheeses.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

A classic Chinese sichuan stir-fry. There are lots of notes in this dish, spicy, sweet, fermented taste from soy bean paste, and Asian symbol flavor from garlic, ginger and scallions. In China, the eggplant is usually fried in a good amount of oil under a high temperature, and sometimes people add some minced pork to add flavor. It's a delicious and popular dish that you can find at every Chinese restaurant in China.