1,575 petele recipes

Quick linguine with crisp asparagus, bacon, scallions, and a lemony butter pan sauce topped with crumbled goat cheese and black olives. A bright, seasonal pasta dinner on the table in 30 minutes.

A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Upside-down apple tart with caramelized Golden Delicious apples on a flaky cake-flour crust, finished with a brown sugar yogurt drizzle. A lighter take on classic tarte Tatin.

Grilled chicken breasts glazed with pureed honey, lime juice, garlic, serrano, and chipotle in adobo. A smoky-sweet glaze with real heat that cooks in under 15 minutes on the grill.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

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A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Carved honeydew melon basket filled with fresh fruit, stem ginger, orange juice, and nutmeg. A stunning no-cook centerpiece dessert with kiwi, lychees, strawberries, and grapes.

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

This is a traditional potato salad that is made from scratch

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.