217 ale recipes

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.

Microwave corn muffins ready in under 2 minutes from a small batch of cornmeal, flour, milk, and egg. A quick small-batch corn muffin recipe perfect for chili night without firing up the oven.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Festive cranberry loaf studded with tart cranberries and walnuts, brightened with fresh orange juice and zest. A classic holiday quick bread that slices best the next day.

Small-batch oat muffins with toasted walnuts, raisins, and a brown sugar streusel top. Makes just 4 muffins in the microwave in under 2 minutes. Built for one or two.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

German apple cream kuchen with yeast dough base, cinnamon apples, and creamy cheesecake topping for an elegant hybrid dessert best served warm from the oven.

Simple homemade pizza dough with just five ingredients: flour, yeast, olive oil, sugar, and salt. Knead by hand or food processor for chewy, bubbly crusts every time.