3,635 cooked recipes

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Fruit ginger drop cookies made with gingerbread mix, candied fruit, and chopped nuts. A 4-ingredient holiday cookie ready in 25 minutes.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Quick chocolate macaroons with just four ingredients: unsweetened chocolate, shredded coconut, sweetened condensed milk, and vanilla. Fudgy, chewy coconut cookies baked in 30 minutes flat.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Almond orange macaroons made with blanched almonds, sugar, egg whites, and orange flower water. The naturally gluten-free Mediterranean cookie with a chewy interior and crisp golden top.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

No-bake marshmallow candy balls with ground candied cherries and blanched almonds rolled in shredded coconut. A vintage Christmas-tin confection that's chewy, sweet, and oven-free.

Quick peanut butter cookies from a yellow cake mix, peanut butter, egg, and water. Four ingredients, no mixer needed, with that classic fork-pressed crosshatch pattern.

Triple chip brownies loaded with semi-sweet chocolate, milk chocolate, and butterscotch chips in a fudgy bittersweet chocolate batter with walnuts. Six cups of chips total. These are not messing around.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Almond macaroons made from a single egg white meringue folded with sliced almonds and old-fashioned oats. Light, crispy, naturally gluten-free, and just 7 ingredients.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.