496 skinned recipes

Whole roasted chicken stuffed with garlic under the skin, cooked in one pot with carrots and potatoes. Five ingredients, zero fuss, dinner done.

Rice-stuffed Cornish hens with a sweet filling of raisins, walnuts, honey, lemon juice, and cinnamon. Roasted with butter-rubbed skin until golden and juicy.

Sweet potatoes and apples layered with brown sugar and butter, then baked covered until tender and caramelized. A simple 5-ingredient fall side dish.

Arroz con pollo baked Spanish-style in one dish: golden turmeric rice, paprika-rubbed chicken, sweet peas, oregano and bay leaf. A hands-off one-pan dinner with crispy chicken skin and saucy rice in every bite.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Whole bananas baked in their skins until caramelized and tender, then split and loaded with butter, salt, and pepper. Three ingredients, 20 minutes, pure Brazilian comfort.

Mango blossoms made by scoring ripe mango halves into cubes and flipping the skin inside out. A stunning two-ingredient fruit presentation ready in 10 minutes.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.

Cheesy shredded potato casserole baked with melted cheddar, sour cream, scallions, and red pepper flakes. Potatoes are cooked in their skins, cooled, then coarsely grated for the best texture.

Roasting develops lot of delicious flavor, the roasted garlic makes this roasted and garlicky paste that adds tons of flavor into the pasta.

Whole bananas baked in their skins, then pan-fried in honey-allspice butter and flambeed with rum. A show-stopping Caribbean dessert with a squeeze of fresh lime to finish.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.