5,475 peel peel recipes

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Creamy zucchini soup blended with sour cream, toasted cumin, and salt. A no-cook chilled soup with just four ingredients that turns summer zucchini into something elegant.

Oven-fried bananas ready in 10 minutes with just butter and bananas. Serve savory with salt and pepper as a side dish, or sweet with cinnamon and sugar as a quick low-fat dessert.

Frozen mango daiquiri blends fresh mango with dark rum, lime, and frozen milk cubes for a thick, creamy tropical cocktail. The poolside drink that turns ripe mangoes into a glass of vacation.

Apple cookies with butterscotch chips, walnuts, and brown sugar topped with a cinnamon butter glaze and a walnut half. A soft, fruit-studded fall cookie.

Apple cheddar cookies, the unexpected sweet-savory drop cookie. Sharp aged cheddar, chopped apples, cinnamon, and nuts in a buttery dough. Like apple pie meets cheese plate.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

Apple streusel muffins with buttermilk, walnuts, cinnamon, and cloves topped with a brown sugar crumble. Warm, spiced, and bakery-worthy from a simple batter.

Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.

Zucchini Apple Bread: a fall-leaning loaf where grated apple meets shredded zucchini, walnuts, and a full tablespoon of cinnamon. Two-loaf yield with a moist, fruit-forward crumb.

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.