138 mackeral recipes

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.

Cantaloupe macerated in dry sparkling wine with orange marmalade and fresh mint. A light, elegant fruit dessert that needs a few hours in the fridge and zero cooking.

Bread machine orange bread made with fresh orange juice and orange zest for a fragrant, citrusy loaf. Just load the ingredients, press start, and let the machine do the work.

The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Flour tortillas filled with grated cheese, black olives, tomatoes, onions, and jalapeños cook in a sandwich maker for crispy quesadilla pockets in just 3 to 5 minutes.

Dump and press start! Easy raisin bread for your bread machine.

This tasty twist on salsa will have everyone coming back for more!

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Whole fish wrapped in a banana leaf with garlic, tomato, cilantro, and achiote, then roasted on a comal or dry skillet. A traditional Central American pachay recipe that's simple and full of smoky, earthy flavor.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

Old-fashioned strawberry jam macerates whole berries with sugar overnight, boils briefly, and rests another day before canning. Two ingredients, no commercial pectin needed.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.