5,573 peeled recipes

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

Oil-free breakfast hash with brown rice, potatoes, and vegetables seasoned with cumin and soy sauce. A vegan, low-fat morning skillet ready in 25 minutes.

Whole wheat apple date muffins with bran, cinnamon, and grated fresh apple. Naturally sweet from dates and brown sugar with a hearty, tender crumb.

Cucumber mint raita with plain yogurt, grated cucumber, fresh mint, roasted cumin seeds, and cayenne. A cool Indian condiment ready in 10 minutes with no cooking.

Southwest guacamole with ripe avocados, garlic, chopped tomatoes, and fresh lime juice. Five ingredients, no cooking, and chunky enough to scoop with chips.

Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Five-flavor chicken slow cooks chicken breasts in ginger, garlic, soy, honey, and sherry. The Asian-inspired sauce thickens at the end for a glossy weeknight dinner over rice and broccoli.

Iced blackberry yogurt swirls seedless blackberry puree with honey, brown sugar, banana, plain yogurt, and a beaten egg white into a light frozen dessert. A no-churn frozen yogurt for hot afternoons.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.