5,572 peele recipes

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

A bright Vietnamese salad of diced shrimp and pork tossed with lime, garlic, coriander, chili, and fresh mint. No cooking required, ready in 20 minutes.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

Rustic Spanish country omelet packed with ham, browned potatoes, asparagus, peas, and pimientos, finished under the broiler. Low-calorie comfort food for two in 30 minutes.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.

Fresh cranberry relish with whole oranges and a splash of Grand Marnier or Cointreau. No-cook, food processor recipe ready in 15 minutes.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Broiled ginger shrimp marinated in pureed fresh ginger, shallots, dry sherry, and Italian dressing. Three hours of marinating builds bold, aromatic flavor that caramelizes under the broiler.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

Beef and tequila stew with browned chuck, crispy bacon, chickpeas, tomatoes, and a tequila splash. Mexican-style braise with cilantro and a long, savory simmer.