5,573 peeled recipes

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Gazpacho ice blends fresh tomatoes, cucumber, and red onion into a frozen savory sorbet with cayenne heat, churned smooth and topped with paper-thin cucumber slices.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Chicken Marengo, the classic French braise said to be created for Napoleon: flour-dredged chicken browned and simmered in white wine and tomato with mushrooms and a fragrant bouquet garni.

Dense, moist German apple cake loaded with four cups of sliced Pippin apples, cinnamon, and chopped nuts, topped with tangy cream cheese frosting. A fall baking favorite.

This Korean inspired cucumber salad is sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots and tofu sheets are tossed with rice vinegar, maple syrup, sesame oil and Korean chili pepper. A delicious and light side dish.

Galia melon in port wine with honey and pomegranate seeds is an elegant, no-cook fruit dessert. Just four ingredients for a light, boozy finish to a dinner party that looks as stunning as it tastes.

You can do this beef roast in the oven or in a crockpot. Either way, it comes out tender and juicy and makes a perfect Sunday dinner with the family.

No-cook spicy ginger noodle sauce with rice vinegar, sesame oil, soy sauce, chili oil, and fresh cilantro. Just whisk and toss with cold or warm noodles for an instant meal.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

Spiced Lentils with Apple Crisps and Curried Yogurt recipe

Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.