961 alla recipes

Buttery shortbread crust for cheesecakes and tarts, hand-mixed with unsalted butter, egg yolk, flour, and sugar. Bake the base, line the sides, then seal with egg white to prevent sogginess.

Pecan pudding baked in a custard cup in the microwave: dark corn syrup, egg, and chopped pecans in a buttered cup, dusted with powdered sugar. Pecan pie filling in individual pudding form.

Cheddar accompanying a slice of apple pie is a centuries-old pairing. This apple pie recipe bakes the cheddar into the crust, flaky, sweet with a bit of savory in every slice.

Triple C cookies loaded with chocolate chips and chopped pecans, made with dark brown sugar and unbleached flour for rich toffee flavor and chewy texture. A classic cookie done right.

Fresh homemade egg pasta dough blends all-purpose and semolina flour with three eggs for a golden, slightly toothsome noodle. Roll through a pasta machine and cut into spaghetti, fettuccine, or whatever shape your day calls for.

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.

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.

A classic American apple pie, filled with a sweet and tart apple filling and topped with a savory cheddar cheese crumble. The combination of flavors creates a perfect balance of sweet and savory, making it a delicious treat for any occasion.

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.

Apple crumb cake with a buttery shortbread-style base and crumb topping made from one mixture. Tart cooked apples sandwiched between two crisp golden layers.

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.

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.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.