1,443 peel peel recipes

Mediterranean rosemary chicken stew with potatoes, carrots, black olives, lemon juice, and a triple-herb finish of rosemary, basil, and parsley. Light, brothy, sun-soaked, on the table in an hour.

Layered tomato vegetable casserole with potatoes, sweet potatoes, zucchini, and carrots under a golden parmesan breadcrumb crust. One pan, one hour, and a whole garden on your plate.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Herb-crusted cod fillets coated in fresh cilantro, chives, and parsley breadcrumbs, then roasted and served over a silky roasted tomato-garlic sauce with balsamic. Clean flavors, high-impact plate.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Taste of Provence Veggie S'Mich W Grilled Sweet 'Tato Chips recipe

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.