2,415 peele recipes

Chicken breasts stuffed with an orzo, anchovy, basil, and garlic filling, wrapped in their own skin and baked in Marsala and balsamic. A refined Italian dinner for adventurous home cooks.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.

Crispy coconut-crusted tofu steaks pan-fried golden brown, served with a fresh peach-lemongrass salsa spiked with jalapeno and basil. Vegan, ready in 30 minutes, and bursting with summer flavor.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

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