1,253 peel peel recipes

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Invite some European flavors into your kitchen with this classy and scrumptious dish.

Steamed shrimp and scallops tossed in a bright orange-rice vinegar vinaigrette with sesame oil, dill, and scallions. Light, fresh, and ready in 15 minutes.

London Broil flank steak marinated all day in soy sauce, steak sauce, garlic, curry powder, and ginger, then broiled to rare in just seven minutes flat.

Sirloin steak marinated in a homemade teriyaki sauce with soy, sherry, ginger, and garlic, then broiled and sliced into strips. Works with chicken too. A lighter Japanese-inspired dinner for two.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Tried this recipe last weekend for football snacks and the guys comments were: TOP SHELF, NUMBER ONE, CAN'T GET NO BETTER, MO' SHRIMP NEXT WEEK etc... Great flavors.

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!