599 east recipes

Rich yeast bread loaded with chunks of semi-sweet chocolate and walnut pieces, made with butter, eggs, and a simple batter method. No kneading required. Makes two loaves.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Fettuccine with red clam sauce made from tomato paste, clam juice, garlic, and red pepper flakes. A briny, garlicky Italian pasta sauce that comes together in 15 minutes.

Pork chops with apples in a sweet-and-sour sauce of red wine vinegar, honey, chicken broth, and tomato paste. A French-inspired skillet dinner in 40 minutes.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Moyettes are Mexican cinnamon sugar sweet bread rolls with anise flavor, brushed in melted butter and crusted in cinnamon sugar. A traditional pan dulce recipe.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Homemade Thai green curry paste blitzed from fresh jalapenos, Hawaiian chilies, lemongrass, cilantro, garlic, shallots, and shrimp paste. A fiery, fragrant base that runs circles around any jarred version.

Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.