1,626 peel peel recipes

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Fruit salsa sundaes scoop vanilla ice cream into crisp tortilla bowls and top with peaches, strawberries, candied ginger, and lime zest. A Tex-Mex inspired summer dessert that takes 25 minutes.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Avocado jelled salad blends ripe avocado with cream cheese, crushed pineapple, and chopped pecans set in lemon gelatin. Vintage molded salad with creamy, sweet-tart flavor and pale green presentation.

A Cajun-spiced tuna and egg salad mixing flaked tuna, chopped hard-boiled eggs and fresh tomato with a punchy mayo-mustard dressing kicked up with hot sauce and Worcestershire. Bold, briny and a little fiery.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Mango charlotte with strawberry sauce: a tropical twist on the classic French molded dessert. Mango mousse set with gelatin, lined with ladyfingers, and served with fresh pureed strawberry coulis.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Garlic vegetable soup with two whole heads of garlic simmered into a creamy, vegan, fat-free puree with potatoes, carrots, celery, and onion. The cure-all soup for cold and flu season.

Homemade Thai green curry paste blitzed from fresh jalapenos, Hawaiian chilies, lemongrass, cilantro, garlic, shallots, and shrimp paste. A fiery, fragrant base that runs circles around any jarred version.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

A colorful overnight fruit salad marinated in brandy, brown sugar, and cinnamon with peaches, apples, oranges, strawberries, and kiwi. Gorgeous in a glass bowl for brunch or dessert.