5,572 peel peel recipes

A scrumptious side dish made with potatoes and parsnips that can give your dinner a new look.

Award-winning chili with ground chuck, three kinds of tomato, pure chili powder, and a splash of beer simmered low for hours. The kind of contest-grade beef chili that tastes even better on day two.

Great for breakfast or anytime with a hot cup of java.

This classic potato salad has been a family favorite for generations!

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

Nick's peach cobbler tops three and a half pounds of fresh sliced peaches with a tender buttermilk biscuit crust. Cinnamon, nutmeg, lemon zest, and pieces of butter make a syrupy summer dessert.

Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.

Basil and beets inside ravioli bundles served on a bed of roasted garlic cream sauce.

We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

Impressive and tasty, perfect for brunch and hearty enough to serve for dinner.

Grilled Ginger-Sesame Cedar Planked Salmon with Maple Glaze recipe

These delicious, moist yet healthy muffins are ideal breakfast muffins. Have them with a cup of orange milk, orange juice or your morning coffee.

Nothing is better than a fruity and cold popsicle in a hot summer day! Ginger and peach together make these popsicles more peachy flavor and very refreshing. Have some popsicles to help you cool down the hot summer!

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

Caldo verde, the classic Portuguese green soup with kale, chorizo, and potatoes mashed right in the pot. Simple, hearty, and rustic with just a handful of ingredients and big flavor.