1,169 breat recipes

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Banana Apple Bread loaded with mashed banana, chopped fresh apple, and applesauce, sweetened with brown sugar and cinnamon. A low-fat quick bread with no added oil.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

No-yeast buckwheat pretzels with a nutty, toasty crunch topped with coarse salt and sesame seeds. A fun, kid-friendly baking project that's done in an hour.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Deep-fried buttermilk hush puppies with a crispy golden shell and soft, fluffy interior. A Southern classic side dish ready in 30 minutes with simple pantry staples.

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.

Crispy, lacy fried pastry cups made with a timbale iron and a simple batter of flour, egg, and milk. Fill them sweet or savory for an elegant presentation that looks way harder than it is.

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.