19 piri piri recipes

Portuguese fish stew layered in an earthenware dish with tomatoes, onions, garlic, white wine, and a splash of piri-piri. Topped with crusty bread and baked until tender.

Vegan whole wheat sourdough waffles made with soy milk and active sourdough starter. Overnight ferment for tangy flavor and a crisp, airy texture. Dairy-free and egg-free.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Chocolate dessert cups shaped over balloons and filled with airy raspberry mousse. No molds needed, just melted semisweet chocolate and a clever balloon trick for an edible Valentine's showstopper.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

Double chocolate bar cake with melted milk chocolate, cocoa, and sour cream batter, filled and frosted with whipped chocolate cream. A light, airy three-layer stunner.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Sleigh Belles are angel food cake mix cookies in three festive flavors: chocolate chip walnut, coconut, and chopped date. Light, airy holiday cookies from one box of cake mix.

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Light and airy no-bake watermelon chiffon pie in a buttery graham cracker crust. Pureed watermelon, whipped cream, and fluffy egg whites create a cloud-like filling that chills to set.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.