954 ale recipes

Herbed cheesy popovers with cheddar, thyme, sage, and basil baked in a cold-start oven until puffed and golden. Light, hollow, and crispy with a savory cheese flavor throughout.

Harvest cookies made with mashed winter squash, chopped dates, nutmeg, and cinnamon. A no-sugar-added drop cookie thats soft, spiced, and naturally sweet from the fruit.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.

Cheese diablo wafers are four-ingredient sharp cheddar bites kicked up with cayenne. Crisp, fiery party crackers that bake in just 6 minutes.

French gougere-style cheese brioche with Gruyere cheese and a hint of cayenne, baked into an oval ring. A classic choux pastry savory bread for cocktail parties and brunches.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Creamy hamburger mushroom stroganoff: ground beef and mushrooms simmered in a tangy sour cream sauce, ladled over egg noodles. The 30-minute weeknight version of the Russian classic.

Pumpkin ravioli folds ricotta, pumpkin, and nutmeg into a tomato-tinted homemade pasta dough, then serves with warm pumpkin seed sauce. A fall dinner project with built-in wow factor.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.