1,626 peele recipes

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Santa Fe hominy sauteed with roasted poblanos, jalapeño, tomatoes, and melted monterey jack. A quick vegetarian New Mexico side dish, ready in 30 minutes.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Snake cocktail king muddles fresh ginger and brown sugar with vodka, chile vodka, lemon, and orange liqueur. A spicy-citrus shaker drink with real heat from infused vodka.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

Chilled cantaloupe soup with orange juice concentrate, honey, Calvados apple brandy, and cream. A stunning cold summer starter served in stemmed glasses with fresh mint.

Vegan sweet potato curry with onions, curry powder, and red pepper flakes, simmered until tender and thickened into a glossy sauce. A simple, budget-friendly one-pan dinner.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.