2,415 peele recipes

Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.

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 deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Quick summer vegetable stir fry with zucchini, yellow squash, red pepper, and fresh tomatoes tossed in herbs and Parmesan. Ready in 25 minutes, this garden-fresh side dish bursts with seasonal flavor.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.