5,572 peeled recipes

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Flaky, golden borekas filled with cheesy mashed potato or garlicky spinach, brushed with egg wash and topped with sesame seeds. A beloved Israeli and Sephardic pastry that's worth every fold.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.

Chicken salad with red cabbage, Granny Smith apples, walnuts, and julienned carrots in a honey balsamic Dijon dressing. Garnished with fresh orange and kiwi slices.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.

This spicy harvest bread is full of plump raisins and tart apples, then topped with nuts for a delicious crunch.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

German beef stew with vinegar, dill, potatoes, and carrots in a tangy broth. A two-day stew that simmers low, chills overnight for easy fat removal, then reheats even better.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.