5,572 peeled recipes

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.

Yankee maple sugar apple pie sweetens tart apples with a full cup of soft maple sugar instead of granulated. Just cinnamon, a hint of flour, and dotted butter under a cream-washed top crust deliver heritage New England flavor.

This soup is a complete meal when served with a green salad and French bread.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

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

Peach and raspberry brown betty with nutmeg bread crumb filling, topped with buttered coconut bread cubes. A rustic baked fruit dessert ready in 40 minutes.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Cranberry nut bread with fresh orange zest, orange juice, and chopped walnuts or pecans. A tart, citrusy quick bread loaf that also works as muffins for holiday breakfasts and gifting.

Chilled avocado soup blends buttermilk, ripe avocado, cucumber, and lime into a no-cook bowl with a green hot-sauce kick. Cold, creamy, and ready straight from the blender for hot-weather lunches.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.