5,572 peeled recipes

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Medallions of Veal with Pistachio Butter Sauce recipe

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Fiery Italian spaghetti with garlic, crushed red pepper, fresh tomatoes, and Parmesan. A spicy twist on aglio e olio that's on the table in 40 minutes with just a handful of ingredients.

Hot avocado and shrimp soup pureed with chicken broth, finished with sour cream and chives. A silky, rich soup with a velvety green color.

Italian vegetable stew with eggplant, potatoes, tomatoes, bell pepper, and briny black olives. Rustic Southern Italian peasant dish that tastes even better the next day, served hot or at room temperature.

Grated Granny Smith apples and warm spices bake into a tender brown-sugar cake, pierced and drenched in a buttery brown-sugar glaze. Walnut crunch and frozen vanilla yogurt finish each slice.

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.