2,800 better recipes

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Savory sausage crepes: tender homemade crepes rolled around a filling of smoked sausage, onion, cheddar and cream cheese, baked until hot and finished with a sour cream butter topping. A make-ahead brunch you can freeze.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Honey Bunnies are sweet yeast rolls shaped like rabbits, brushed with a honey-butter glaze, and decorated with raisin eyes. A fun Easter or holiday baking project.

Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it

Stuffed mushroom pancakes filled with ground mushrooms, onions, and bread, folded envelope-style, coated in breadcrumbs, and fried in butter. An Eastern European savory crepe.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Self-icing Dr. Pepper cherry cake: dark cherries, cherry Jello, and marshmallows layered with a Dr. Pepper-spiked cake mix that bakes into its own glossy topping.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

Praline pumpkin-date bread layered with chopped dates, warm spices, and a brown sugar pecan streusel crackled across the top. Two loaves of bakery-style fall quick bread for sharing or freezing.

Almond Butter Disks: piped European-style almond cookies flavored with dark rum and lemon zest, sandwiched with raspberry-kirsch glaze. Patisserie elegance, makes 18 sandwiches.

Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.