2,452 peele recipes

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Scalloped potatoes and ham casserole with creamy milk gravy, layered with onions and topped with buttery bread crumbs. A hearty one-dish dinner that bakes hands-free.

A quick pressure cooker soup with fresh beets, beet greens, and sweet potatoes brightened by ginger and orange zest. Root vegetable comfort in 30 minutes flat.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

This super carrot raisin salad is very good for dinner, very light and tasty, but you had better finish it at one meal, don't let it overnight, will be not fresh.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Peasant-style spaghetti with sauteed fresh tomatoes, minced prosciutto, garlic, and oregano tossed together in under 25 minutes. Finished with Parmesan and parsley.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

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.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.