190 ale recipes

A sweet and tasty bread that can be served plain or toasted with your favorite jam.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Maple date cookies with brown sugar, chopped dates, and nuts baked into soft, chewy rounds. Maple extract gives these drop cookies a warm, caramel-like sweetness you won't find in ordinary cookie recipes.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Deep-dish pear pie with Anjou pears in a creamy yogurt custard filling, topped with a cinnamon streusel crumb. Nutmeg and vanilla round out this lighter take on a fruit pie.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

Jim's buttermilk bread: a sponge-method white loaf with buttermilk tang, honey, and olive oil. Soft tender crumb, two loaves from one recipe, the kind of bread that makes toast worth waking up for.

Chocolate applesauce cake with just five pantry ingredients. No eggs, no dairy, no butter. Moist, fudgy crumb from unsweetened applesauce and real chocolate.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

Grandma's apple cake loaded with 4 cups of chopped apples and nuts in a moist, cinnamon-spiced oil batter. No mixer needed, baked in a tube pan and dusted with powdered sugar.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.