1,221 peel peel recipes

Elegant braised squab nestled in buttery cabbage and bacon, unmolded in a mosaic of turnips, carrots, and broccoli with a rich veal jus. A showstopping French-inspired centerpiece.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.

Try this new take on stew where you eat this savory dish out of a pumpkin shell!

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

Ultra-moist bundt cake loaded with fresh apples, cinnamon, and crunchy nuts. No mixer required for this simple oil-based batter that bakes up tender every time in angel food or small loaf pans.

Caldo Verde: Portuguese green soup with kale, chorizo, white beans, potatoes, turnips, and smoked ham in chicken broth. One pot, one hour, and even better the next day.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

A great way to add some spice to your dinner, this simple but tasty recipe will instantly become one of your favorites for dinner.