5,572 peele recipes

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Creamy mushroom-broccoli soup with sauteed onions, nutmeg, chicken broth, and heavy cream. A rich, comforting soup that comes together in 30 minutes on the stovetop.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Creamy warm peach pie, perfect during summer peach season.

Peach sour cream pie with fresh peaches baked into a brown sugar custard tinged with orange zest. A late-summer fruit pie that trades the lattice top for silky cream.

Maple-glazed ribs braise low in foil, then finish in a sticky maple-soy-orange glaze with a hit of curry powder and Dijon. Toasted sesame seeds top each saucy rack.

Hot potato and broccoli salad with a tangy lemon-basil oil dressing, garlic, scallions, and a kick of hot sauce. Mayo-free, picnic-friendly side that holds up at room temperature.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Taskebab, a Middle Eastern beef and eggplant stew baked in tomato sauce with basil and oregano. Fried beef and eggplant slow-simmered until the sauce permeates every bite.

Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.