217 ale recipes

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Spargel in Weisser Sosse: tender white asparagus spears in a creamy nutmeg-scented white sauce with julienned ham. A beloved German side dish that's simple and elegant.

Fruit cocktail cake is a one-bowl dump cake mixed straight in the pan with canned fruit cocktail, flour, sugar, and eggs. Old-fashioned potluck dessert with zero fuss.

Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Rainbow sprinkle cookies from cake mix, ready in 30 minutes with vanilla frosting and festive toppings. Kid-friendly baking for birthdays, celebrations, or just because.

Buttery walnut shortbread scored into elegant wedges with a tender, sandy crumb. Just 5 ingredients and one pan for a cookie that melts on your tongue.

Pecan cinnamon muffins with brown sugar, chopped pecans, and warm cinnamon in a quick oil-based batter. Golden, tender breakfast muffins best served hot with butter and jam.

The cookies will keep, their flavor improving, for at least a week.

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

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.

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.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Louisiana-style oyster and mushroom dip built on a blond roux with shallots, celery, garlic, and shucked oysters. Rich, briny, and ready for crackers or crudites.