961 alla recipes

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

Pepper steak strips simmer round steak with green pepper, mushrooms, tomatoes, and red wine for a saucy microwave dinner spooned over fluffy rice. A retro weeknight classic built for a busy night.

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

Rindergulasch, a German beef goulash with round steak cubes simmered in paprika-onion gravy finished with heavy cream. Served over egg noodles for a hearty dinner.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Add a sophisticated touch to your cooking with this scrumptious chicken dish that makes a perfect dinner for you and your loved one.

Big-batch buttermilk bran muffins made with two kinds of bran cereal and boiling water for an incredibly moist crumb. Makes 24 hearty muffins with endless mix-in possibilities.

Hungarian poppy seed cookies sweetened with maple syrup and flavored with lemon extract and nutmeg. Butter-rich drop cookies with a subtle crunch from milk-soaked poppy seeds.

Loved the idea of adding brewed coffee to the gingerbread batter, and it worked so well. The flavour was amazing.

Moist date-apple bread studded with crunchy walnuts and brightened by fresh orange zest. This easy one-bowl quick bread fills your kitchen with warm, fruity aromas.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Try this new kind of bread that's delicious as toast or sandwiches.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

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.