1,443 peel peel recipes

Don't settle for one single taste and try this succulent beef stew that will warm up any winter day.

Oven-baked beef and vegetable soup with short ribs, leeks, carrots, celery, mushrooms, and small pasta in a rich homemade broth. Slow-baked for tender, fall-off-the-bone beef and layered flavor in every spoonful.

Tropical fish kebabs with monkfish marinated in lime, ginger, garlic, and green chili, skewered with mango, banana, and red bell pepper. A colorful Caribbean-inspired grilled seafood dinner.

Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Golden-browned chicken simmers over chorizo, rice, red peppers, sun-dried tomatoes, olives, and orange wedges in a white wine and paprika broth. A rustic one-pot Basque Country classic.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

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.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Brazilian-style grilled chicken salpicão with charred red onion, carrots, parsley, and a Spanish paprika mayo dressing. Finished with crunchy potato straws on top. Ready in 30 minutes for a bright weeknight chicken salad.

Pork and shrimp pad Thai tossed in a tangy fish sauce and rice vinegar glaze, then finished with crunchy toasted peanuts, mung bean sprouts, scallions and a wedge of fresh lime.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.