1,062 peeled recipes

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Classic beaver tails prepared the way old-time trappers did: blistered over hot coals, peeled, then roasted or boiled until tender. A traditional wild game preparation passed down through trapping cultures.

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Oil-free curried vegetables built on a water saute with curry powder, coriander, turmeric, cumin, and mustard. Potato-cauliflower-pea stew with bold spice and zero fat.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.

Ripe plum filling for pierogies uses fresh peeled plums with sugar and cinnamon tucked inside pierogi dough. A traditional Eastern European sweet dumpling filling with three ingredients.

Hot buttered cider spiked with rum and simmered with whole cinnamon, allspice, cloves, and lemon peel. A warming spiked apple drink topped with a melting pat of butter.

Hot apple cider and cranberry juice simmered with cinnamon sticks, cloves, and orange peel, spiked with dark rum. A crowd-pleasing holiday punch that warms you from the inside out.

Howard Karten's salsa is a Mediterranean-leaning chunky tomato dip: peeled tomatoes, red onion, black olives, cumin, garlic, oregano, and red wine vinegar. No chiles, no cilantro, all flavor.