1,443 peel peel recipes

Menudo estilo norteno with honeycomb tripe, calf's foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Chicken pieces steamed with zucchini, carrots, potatoes, and fresh tarragon, served in soup bowls with a reduced white wine and shallot sauce. A light, elegant French-style one-pot dinner.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Futari: an East African pumpkin and sweet potato stew simmered in coconut milk with cinnamon and cloves. A vegan side dish from Tanzania and Kenya, naturally gluten-free.

No-bean chili with cubed stewing beef and chorizo simmered in Mexican beer, tomato sauce, jalapenos, and cayenne. A meaty, slow-simmered Texas-style chili built for serious heat.

Fresh fig cookies with chopped figs, walnuts, and ground cloves in a simple drop cookie dough. A unique spiced cookie that celebrates fresh fig season.

Apple raisin walnut quick bread: diced apples, plump raisins and toasted walnuts in a buttermilk batter, topped with cinnamon sugar streusel. Makes two loaves perfect for fall gifting.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Slow cooker minestrone hamburger soup loaded with ground beef, potatoes, cabbage, carrots, and tomatoes. Dump everything in the Crock-Pot and let it simmer all day.

Mashed potato ghosts shape creamy mashed potatoes into ghost silhouettes using foil stencils, with black olive eyes and mouths. Fun Halloween side dish for kids and grown-ups.

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

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.