5,572 peeled recipes

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Overnight apple French toast assembled the night before and baked in the morning. Caramelized brown sugar and Granny Smith apples on the bottom, custard-soaked bread on top, served with a warm apple-cinnamon syrup.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Shrimp curry simmered in a butter-based sauce with chopped apple, tomatoes, ginger, and curry powder. A mild, fruity curry served over rice or stuffed into warm rotis.

Gulyassuppe: a Viennese-style goulash soup with paprika, caraway, marjoram, stewing beef, potatoes, bacon, and sliced frankfurters. Hearty Central European soup finished with lemon juice.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Quick banana streusel coffeecake with almond extract, topped with a cinnamon-nutmeg crumble loaded with chopped almonds and raisins. Ready in 40 minutes.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Char's pasta salad with shell pasta, cubed ham, chopped hard-boiled eggs, and a Dijon-garlic mayo dressing. A simple, hearty cold salad that comes together in 40 minutes.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread