5,572 peele recipes

Crispy-coated chestnut roast with onion, celery, garlic, and fresh parsley shaped into a golden roll. A showstopping vegetarian main for holiday dinners and Sunday roasts.

Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Grilled chicken breasts marinated in lemon-garlic butter, then brushed with orange marmalade for a sticky, citrus-sweet glaze and golden char. Bright, simple grilling with pantry staples.

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Frothy chocolate breakfast shake blended with banana, egg, and skim milk for protein. Homemade cocoa sauce sweetened with artificial sweetener keeps it low-calorie.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Garlic-poached shrimp tossed with angel hair pasta in a light shallot-parsley broth. This quick 30-minute dinner brings restaurant-style scampi to your weeknight table with minimal fuss and maximum flavor.

Avocado and berries are both super healthy fruits. Make a smoothie with both of these delicious fruits, it's creamy, refreshing and tasty. A great way to start up your day!

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Basque-style venison roast studded with garlic, smothered in onions, green peppers, pimentos, and bacon, then slow-roasted until tender. Drippings make rich gravy.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.