93 pete recipes

Pete and Shannon's chili simmers ground beef and hot breakfast sausage with kidney beans, beer, barbecue sauce, jalapenos, and chili powder for 4 hours into a smoky, meaty bowl. A football-watching weekend pot.

Pete's white pizza skips the red sauce for a basil-pine nut pesto base topped with wine-balsamic sun-dried tomatoes, sweet roasted garlic, pine nuts, and melty Fontina, on a homemade cornmeal crust.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

A delicious change from the standard Krab or Clam dip.

Pate a la rapure (rappie pie) is a traditional Acadian chicken and potato casserole from Nova Scotia. Grated potatoes are squeezed dry, soaked in rich chicken broth, and baked until golden and crisp on top.

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

No-cook lobster pate blends cream cheese, white wine, and dill into a rich, spreadable appetizer. Make it ahead and let the flavors mellow overnight for the best results.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Quick ham pate spread with mustard, horseradish, sherry, and mayonnaise. No cooking required. Ground ham blended into a savory appetizer for crackers or toast points.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

A silky 4-ingredient shrimp pate blended with cream cheese, butter, and a splash of brandy. Ready in 5 minutes flat, this elegant spread is the easiest appetizer you'll ever bring to a party.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.