5,572 peeled recipes

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.

These crispy potato thins are super delicious. Instead of mashed potatoes, making this dish to impress your family.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

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

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Easy low-calorie apple turnover made from a slice of white bread rolled thin, filled with cinnamon apple, and baked until crisp. Sugar-free, under 50 calories, ready in under 40 minutes.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Caldo verde-style Portuguese potato and kale soup with browned chorizo, garlic, and lightly mashed potatoes in chicken broth. Hearty, rustic, and full of smoky flavor.

Tons of refreshing flavour is all in this delicious dish.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.