5,572 peeled recipes

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.

No-bake cheesecake with apricot purée spiked with brandy and apricot liqueur, set with gelatin and folded with whipped cream in a pecan crust.

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

A scrumptious and succulent chicken casserole made with curry powder, red pepper flakes and cream of celery soup.

Baltic-style beet and potato salad with herring, dill pickles, carrots, and a creamy sour cream-mayonnaise-mustard dressing. A hearty Estonian kringel salad that improves overnight in the fridge.

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Turkey chowder with potatoes, carrots, and zucchini in a thyme-seasoned broth thickened with a light roux. A smart way to use leftover turkey beyond the usual sandwich.

Sweet potato pie with mashed yams, cream, vanilla, and a bright squeeze of lemon. The Southern Sunday-supper dessert that splits the difference between custard pie and pumpkin.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.