1,626 peel peel recipes

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.

Halloween veggie platter with a deliberately lumpy, yellowish cottage cheese dip that looks horrifying but tastes like a savory onion dip. Gross-out party food that's secretly healthy.

These scrumptious snacks made with gingerbread cake mix and almonds will have you going bananas!

A spiced steamed pudding loaded with dates, apples, and walnuts, served warm with a silky vanilla custard sauce. An old-fashioned British-style dessert for holiday entertaining.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Santa Fe hominy sauteed with roasted poblanos, jalapeño, tomatoes, and melted monterey jack. A quick vegetarian New Mexico side dish, ready in 30 minutes.

Fruit yogurt smoothie with frozen banana, pineapple, peaches, and nonfat vanilla yogurt. A thick, creamy low-fat breakfast drink with no added sugar.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.