5,572 peel peel recipes

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

Creamy New England clam chowder simmers minced clams, potatoes, and crisp bacon in a milk-and-heavy-cream broth thickened with flour. A classic Boston-style chowder finished with parsley and basil.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Apple sheet cake with pecans and a warm brown sugar icing poured straight over the pan. Three cups of fresh apple keep every slice deeply moist.

Slow cooker meatball stew simmers Italian-seasoned beef meatballs with carrots, potatoes, and tomatoes for 8 hours. A hands-off comfort dinner that feeds twelve from one Crock-Pot.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Roast beef with a garlic bread crumb crust made from olive oil, crushed garlic, parsley, and seasoned crumbs pressed onto the meat before roasting. Just seven ingredients.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Spicy plum sauce simmered from fresh plums with ginger, garlic, Chinese five-spice, lime juice, and Thai chili paste. A bright, fiery condiment for spring rolls, duck, or grilled pork.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

A thick, hearty steakhouse potato soup loaded with ham, carrots, celery, and sharp cheddar cheese spread. Chunky, warming, and big enough to feed 10 hungry people on a cold night.

Halloween hairball salad: walnut-sized balls of mashed avocado and alfalfa sprouts rolled up and perched on grated carrots, finished with Italian dressing. Kid-friendly ghoulish fun.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.