1,626 peele recipes

Clare's meringue roulade: a soft, marshmallowy meringue rolled around whipped cream, fresh strawberries, and ripe mango. A crackly-crusted, gluten-free showstopper dessert.

The iconic Silver Palate apple cake loaded with chunky apples, walnuts, and apple brandy in a moist oil-based batter spiced with cinnamon, cloves, and mace. Finished with a warm glaze.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.

Fresh peach yogurt shake blended with banana, milk, and a hint of almond extract. A creamy, naturally sweet fruit smoothie that tastes like summer peach cobbler in a glass.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Flour-dusted veal cutlets seared golden, then tossed with sautéed mushrooms, fresh tomatoes, and basil in a rich Marsala wine sauce. Served over fettuccine with a shower of Parmesan, this romantic Italian dinner for two is ready in 45 minutes.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that's bubbling hot in under an hour.

Sliced apples layered with cinnamon sugar get topped with a simple cake batter that bakes into a tender crust for an effortless dessert that's halfway between apple crisp and cake.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Warm fruit crisp loaded with sliced apples and plump raisins under a crunchy oat-pecan streusel. Soaking the raisins in boiling water keeps them tender. Serve with vanilla ice cream.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.