7,126 broad recipes

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.

Mom's pineapple nut loaf with crushed pineapple, golden raisins, and chopped nuts in a simple quick bread batter. A moist, fruity loaf where the pineapple juice activates the baking soda for a tender crumb.

Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.

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.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

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.

Fat-free pumpkin muffins with grated carrots, raisins, pumpkin pie spice, and cinnamon. No butter, no oil, just pumpkin puree and eggs holding these light muffins together.

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Ultra-moist cornbread loaded with creamed corn, whole kernel corn, sour cream, and butter, then topped with melted Swiss cheese. A rich, savory side that practically makes itself.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Three-ingredient garlic knots made from pizza dough, rolled in garlicky olive oil and baked golden in under 10 minutes. Soft, chewy, and impossibly easy.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.