2,055 dried recipes

Microwave oven-fried chicken gives you a crisp, paprika-flecked crumb crust with no oil and no mess. Coated in seasoned bread and cornflake crumbs, it cooks in the microwave and tastes great hot or cold.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.

Bread machine loaf studded with mixed dried fruit and a hint of applesauce for moisture. Soft, lightly sweet yeast bread that works on regular, rapid, or delayed cycles.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.