5,572 peele recipes

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

Cucumber yogurt salad with fresh mint, cumin, and nonfat yogurt. A cool, refreshing raita-style side dish that's low-fat and ready in 40 minutes.

Light shrimp spaghetti in a white wine and tomato sauce with garlic, basil, and oregano. Low-fat weeknight pasta with bright, clean flavors.

Creamy mild cheddar soup with grated carrots, parsnip, celery, and onion in a beef consommé base, finished with melted cheese and milk. A homestyle bowl of cheesy comfort, ready in 45 minutes.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.

Hearty egg scramble loaded with ham, potatoes, onion, and green pepper cooked in butter. A filling one-skillet breakfast ready in 25 minutes.

Deep-fried Hanukkah cookies with lemon zest, dusted in cinnamon sugar while still warm. Crispy on the outside and soft inside, these traditional fried dough balls celebrate the holiday's oil tradition in every golden bite.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Frozen chocolate bananas coated in chocolate syrup and crushed graham crackers. A three-ingredient, no-cook frozen treat that kids can make themselves.

Orecchiette pasta tossed with slow-cooked red onions, anchovies, garlic, and fresh oregano. Rustic Southern Italian one-pan sauce that uses pasta water to bind it all together.

Loaded Southwestern corn and cheese chowder with sweet potatoes, bacon, beer, green chiles, and melted Monterey Jack. Thick, creamy, and ready in 45 minutes.

A lush Cajun-style cream sauce loaded with shrimp, crawfish tails, and oysters simmered in white wine, sour cream, and fresh herbs. Serve over pasta or rice for a Louisiana-worthy feast.