1,428 petele recipes

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Red potato salad with hard-boiled eggs, diced apple, sweet relish, spicy mustard, and dill. A colorful Valentine's Day side dish with red-skinned potatoes and a creamy dressing.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

Crispy coconut-crusted tofu steaks pan-fried golden brown, served with a fresh peach-lemongrass salsa spiked with jalapeno and basil. Vegan, ready in 30 minutes, and bursting with summer flavor.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Warm up your winter with this savory dish that will have you licking your lips after every bite.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.