2,055 dried recipes

Italian stuffed pork chops with basil pesto, crushed croutons, and sun-dried tomatoes. A simple 4-ingredient filling that turns ordinary chops into a flavorful baked dinner.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.

Pasta salad with asparagus, baby corn, sun-dried tomatoes, and fresh herbs. A fast, pantry-friendly cold salad that comes together in 15 minutes with Italian or Caesar dressing.

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.