222 alla recipes

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.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

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.

Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

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.

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.

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.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

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

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.