5,572 peeled recipes

Venison and wild rice stew inspired by Plains Tribes cooking. Slow-simmered shoulder with onions until fork-tender, then finished with wild rice. Just six ingredients.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Rum-glazed apple cheesecake with cinnamon-spiced McIntosh apples, toasted pecans, and an apple jelly-rum glaze over a graham cracker crust. A fall showstopper.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Ginger walnut drop biscuits with fresh ginger root puree, brown sugar, and finely chopped walnuts in a buttery biscuit dough. A warmly spiced, no-rolling biscuit baked golden in 17 minutes.

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.

The surprise? Sauerkraut. Rinsed and squeezed dry, it melts invisibly into this spiced apple cake, adding incredible moisture. With cinnamon, nutmeg, Granny Smith apple, and chopped pecans, nobody will ever guess the secret.

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

Yam turnout is a Southern ring-molded sweet potato side, baked with orange zest, nutmeg, and raisins, then drizzled with warm maple-lemon Dixie sauce.