5,475 peel peel recipes

Fruit tarts with a retro cheese pastry shell filled with orange and pineapple pastry cream, finished with sharp cheddar. Sweet meets savory in this cheddar-apple-pie-school classic.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Farmer's breakfast skillet with sliced potatoes, diced ham, green peppers, and eggs topped with melted cheddar. A hearty one-pan breakfast cooked low and slow, then cut into wedges.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.

Peach sour cream pie with fresh peaches baked into a brown sugar custard tinged with orange zest. A late-summer fruit pie that trades the lattice top for silky cream.

Cranberry apple casserole with tart Granny Smiths and fresh cranberries under a buttery oat-walnut crumble topping. The Thanksgiving side that doubles as dessert.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Quick Chinese-American lo mein using spaghetti, leftover ham, broccoli, mushrooms, bell pepper, and carrots with a soy and BBQ sauce glaze. A budget-friendly fridge-clearing stir-fry.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

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.

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.