1,626 peeled recipes

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Three-ingredient apple walnut relish with toasted walnuts, diced Golden Delicious apples, and sweet wine. Make it a day ahead for the best flavor.

A simple Spanish vegetable stew of eggplant, tomatoes, green peppers, and onions simmered in olive oil with paprika and cayenne. Vegan, naturally gluten-free, and done in 30 minutes.

Pear avocado mousse blended with dark rum, orange zest, chopped peanuts, and allspice. A no-cook, dairy-free dessert with a silky, tropical-spiced richness.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Praline apple waffle cookies baked right in a waffle iron, with shredded apple, chopped pecans, and a cinnamon-sugar dusting. A two-minute cookie shortcut with crisp patterned edges.

Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

This sauce is excellent on chicken, lamb and fish!

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

This scrumptious spicy apple pie is served with a hot brandy sauce.

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.