5,475 peel peel recipes

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Cambodian-style roasted eggplant topped with spiced ground pork, shrimp, fish sauce, and a fiery homemade lime sauce. Bold Southeast Asian flavors, ready in 30 minutes.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.

Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.

Fresh fruit and vegetable salad with cucumber, green pepper, bananas, and oranges tossed in nonfat yogurt. A light, crunchy, no-cook side dish in 10 minutes.

Potato and porcini mushroom gratin baked in cream with shallots, finished under the broiler. A rich, earthy French-style side dish with deep mushroom flavor throughout.

Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.

Hot dogs and potatoes au gratin in a creamy Velveeta cheese sauce with peas and carrots. A budget-friendly kid-approved casserole with homemade white sauce baked until bubbly.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Grilled chicken breasts marinate in red wine, balsamic, garlic and oregano, then sear quick over hot coals. Served on a bitter-sweet trio of radicchio, butter lettuce and Belgian endive with salsa garnish. Mediterranean weeknight grill.

A vegetarian Indian-style dry curry of black beans with bell peppers, carrots, roasted peanuts, and sliced orange, spiced with cumin, coriander, ginger, and green chili. Finished with sherry and lemon juice.