10,000 dried recipes

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

Cherry bread pudding made with cracked wheat bread, yogurt instead of cream, dark honey, and plumped dried cherries and raisins. A lighter, wholesome version.

Ha'Penny friendship bread, a classic American yeast bread made from a handful of pantry staples. A pillowy, springy loaf with a tender crumb, perfect for sharing with neighbors or filling a sandwich.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Rice meatloaf swaps breadcrumbs for raw converted rice, blending ground beef and pork with milk, eggs, ketchup, Worcestershire, marjoram and thyme. Moist, hearty, and budget-friendly.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Golden egg bread for the bread machine with a rich, tender crumb from eggs, sugar, and vegetable oil. A challah-style loaf that's hands-off and ready in one cycle.

Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.

Bread machine cinnamon apple bread made with applesauce, whole wheat flour, rolled oats, and raisins. No sugar added, no eggs, no butter. Just dump and press start.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Asparagus strata layered with bread, American cheese, and canned asparagus soaked in a dry mustard egg custard overnight. A make-ahead brunch bake ready after 45 minutes in the oven.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Thai fire-roasted eggplant dressed in a hot fish sauce, lemon, and sugar glaze with shallots, cilantro, and dried shrimp powder. Smoky, tangy, and ready in 25 minutes.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.