1,062 peele recipes

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Vegetarian spaghetti sauce loaded with red and white kidney beans, mushrooms, broccoli, carrots, and tomatoes. Hearty, protein-rich, and diabetic-friendly.

Halloween veggie platter with a deliberately lumpy, yellowish cottage cheese dip that looks horrifying but tastes like a savory onion dip. Gross-out party food that's secretly healthy.

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Lucy's apple pie in a jar packs cinnamon-spiced apple slices and thickened syrup into Mason jars, water-bath processed for shelf-stable filling. Pour into a crust whenever pie cravings strike.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Skewered shrimp with Caribbean seasoning grilled over embers, plated on razor-thin sugar cane and drizzled with a bright mango, lime and molasses salsa.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).