1,428 petele recipes

With several fresh fruits, this summer salad impresses everyone!

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.

Also like this mincemeat pastry squares recipe, and the pastry gives the lovely flakey texture.

Silky cauliflower soup enriched with curry spices, saffron, and sweet apples, then blended until cloud-smooth. Golden Delicious apples add natural sweetness that balances the warm curry in every spoonful.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.