1,253 peel peel recipes

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

Mixed seafood pizza with clams and shrimp on an oat bran crust, topped with a cream cheese sauce, sauteed broccoli, mushrooms, and oregano. A white pizza with a lighter, health-conscious twist.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

This is a traditional potato salad that is made from scratch

Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.