714 east recipes

Traditional Italian-style almond macaroons made with just four ingredients: almond paste, powdered sugar, egg whites, and a pinch of salt. Naturally gluten-free with crisp shells and chewy almond centers.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

English muffins made with mashed potato for an open, springy crumb and chewy crust. Griddle them stovetop for the classic craggy nooks, or oven bake for a softer roll. Perfect for breakfast sandwiches.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.