1,139 alu recipes

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.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.

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.

Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.

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.

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.

Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.

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.

A bubbly champagne punch with lemonade, pineapple juice, ginger ale, and tonic water. Makes 7 quarts for a crowd. The ultimate party punch bowl recipe for celebrations.

Peach pound cake baked in a bundt pan with brown sugar-coated peach slices on the bottom and a moist lemon yogurt batter. Flips out to reveal a caramelized peach top.

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.

Hungarian meatballs simmer in a paprika-rich onion and red wine sauce, fragrant with caraway and marjoram, then thickened into a glossy gravy. Spoon over buttered noodles or boiled potatoes for a cozy main.

Jim's buttermilk bread: a sponge-method white loaf with buttermilk tang, honey, and olive oil. Soft tender crumb, two loaves from one recipe, the kind of bread that makes toast worth waking up for.

Homemade puff pastry from scratch using a classic six-fold lamination of dough and butter. The base for croissants, palmiers, vol-au-vents, and proper buttery turnovers.

Old-fashioned sweet crispy pickles brined for 14 days then finished in a cinnamon-clove vinegar syrup. A heritage canning recipe that rewards patience with the crunchiest, sweetest pickles you'll ever jar.

Traditional Pakistani chum chum made from fresh paneer, tinted with saffron, simmered in sugar syrup and garnished with cream, pistachios, and fragrant kewra essence.