2,452 peele recipes

Graham cracker triangles layered with whipped topping, fresh strawberries, kiwi, and bananas, then drizzled with dessert sauce. A fun, no-bake dessert kids and adults both love.

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Irish potato stew with coarsely chopped potatoes, onion, and bacon smothered in a roux and simmered in boiling water. A simple, three-ingredient comfort stew that's ready in 25 minutes.

Pork chops with Golden Delicious apples in a sweet and sour pan sauce of brown sugar, red wine vinegar, and tomato. Skillet dinner for 4 ready in 45 minutes.

Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Simple butternut squash and apple casserole baked with cinnamon, brown sugar, and apple juice until fork-tender. Just 6 ingredients and naturally low-fat.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Sweet refrigerator pickles ready in 24 hours, with crisp cucumbers, sliced onions, garlic, celery seed, and mustard seed in a sweet vinegar brine. No canning required, keeps two months chilled.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Apple turnovers with a tender homemade cream cheese pastry, cinnamon-spiced apple filling, and a dusting of powdered sugar. The cream cheese in the dough makes it impossibly flaky.

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.