1,626 peele recipes

Fruit kabobs with yogurt dip: skewers of watermelon, pineapple, grapes, strawberries, and kiwi served with a creamy strawberry yogurt dip. A colorful, no-cook, healthy snack or party platter kids love.

Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Creamy warm peach pie, perfect during summer peach season.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Taskebab, a Middle Eastern beef and eggplant stew baked in tomato sauce with basil and oregano. Fried beef and eggplant slow-simmered until the sauce permeates every bite.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Cucumber dip with pita crisps is a light yogurt and sour cream dip with shredded cucumber, garlic, mint, and cilantro. Served with homemade whole wheat pita chips. Ready in 25 minutes.

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.