1,575 petele recipes

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Melon salsa with ripe cantaloupe, fresh ginger, jalapeno, cilantro, and lime. A sweet-spicy no-cook fruit salsa for grilled fish, chicken, or chips.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Caramel apple pecan pie with chopped caramel candies melted into the filling alongside McIntosh apples and toasted pecans. Best served warm.

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

Puttanesca sauce with briny olives, capers, and red pepper flakes simmered in crushed Roma tomatoes and tossed with spaghetti for a bold, punchy weeknight pasta.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

This simple but scrumptious dish is perfect to make when you don't have a lot of time to prepare dinner.