318 about recipes

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Anadama bread for the bread machine: New England's classic cornmeal-and-molasses yeast loaf, hands-off via the dough cycle. Slightly sweet, deeply moist, with a tender crumb that begs for butter.

Mango passion fruit gelato blends fresh mango puree with tangy passion fruit nectar and half-and-half for a creamy tropical frozen dessert. Churns up in minutes with no egg yolks.

White pizza with a ricotta base, rehydrated sun-dried tomatoes, chopped garlic, and dried basil and thyme on a prepared shell. A no-sauce pizza ready in about 30 minutes with just six ingredients.

Galveston rub: a wet Texas Gulf Coast paste of crushed garlic, cayenne, paprika, and lemon juice for poultry and pork. Four ingredients, ten minutes, makes about ⅓ cup.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

It was indeed very easy to make. I added about 1/2 cup chopped walnuts to the topping, and the cake came out quite delicious.

Spiced caramel popcorn snack mix with dried apples, raisins, pumpkin pie spice, ginger, and allspice. A quick fall harvest treat ready in about 15 minutes.

Salmon and tomato pasta: flaked canned salmon and fresh basil-tomato baked over pasta with a cheesy top. A pantry-friendly weeknight bake that comes together in about 30 minutes.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Old-fashioned buttermilk rolls topped with poppy seeds and brushed with melted butter. Soft, tangy, and ready in about an hour. Makes 2 dozen dinner rolls.