1,626 peele recipes

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

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

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.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

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.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

A medieval recipe brought to life: young turnips simmered in white wine with chestnuts, sage, and a touch of honey. Simple, earthy, and elegant enough to grace a lord's table or your Tuesday dinner.

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.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

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

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

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.

Zucchini and tomatoes simmered with garlic, basil and a savory onion soup mix into a quick stovetop side. A vegan way to use up summer squash, ready in about 30 minutes and microwaveable too.

Hurricane fruit salad with bananas, oranges, strawberries, pineapple, kiwi, cantaloupe, and dates tossed in plain yogurt and topped with shredded coconut. A tropical, diabetic-friendly fruit bowl.