1,018 petele recipes

Adzuki bean casserole with Granny Smith apples, bell pepper, onion, basil, and soy sauce. A vegan baked bean dish with a sweet-savory twist that improves overnight.

Layered potato and leek casserole with cottage cheese baked until golden and tender. A simple four-ingredient side dish with a creamy, savory filling between every layer.

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.

Diet pizza loaded with zucchini, mushrooms, onion, and fresh tomatoes topped with non-fat mozzarella on crushed tomato sauce. A veggie-heavy, lower-fat homemade pizza.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

A simple, delicious snack. Mouthwatering muffins which are perfect for breakfast, coffee or tea later in the day. Try it!

Learn how to make Easter Hot Cross buns. This easy, no-knead rendition is a sweet Easter tradition to make on Good Friday. This recipe yields subtly sweet buns studded with candied fruit, raisins, and warm spices of cinnamon and nutmeg.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Candied grapefruit peel slow-simmered in sugar syrup and rolled in granulated sugar. A bittersweet homemade candy that stores for a month.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Microwave sausage and cabbage casserole with tomatoes, onion, and oregano thickened with a flour slurry. A hearty one-dish dinner ready in about 20 minutes.

Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.