5,572 peele recipes

Mango flummery is a chilled fruit dessert made with pureed mangos, orange juice, and tapioca. Silky, egg-free, and naturally tropical with a soft pudding-like set.

Slow cooker beef brisket dinner braises with thyme, bay leaf, onions, and carrots until fork-tender. A classic set-it-and-forget-it crock pot Sunday supper.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

Stir-fried chicken thighs with ginger, soy sauce, rice wine, and sesame oil poured over steaming rice to finish cooking together in one pot. Traditional Chinese clay pot comfort food.

Chicken piccata with pounded chicken breasts seared in butter, finished with sherry, lemon juice, and capers in a quick pan sauce. A weeknight Italian classic for eight in 40 minutes.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.

Pumpkin-shaped Halloween cake made from two chocolate bundt cakes stacked together, frosted orange with a banana stem and fruit roll-up jack-o-lantern face.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Rice poblano soup, a Mexican green chile soup of pureed roasted poblanos blended into chicken broth with rice, shredded chicken, and cream. Ladled over melting Monterey Jack at the bottom of the bowl.

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.