3,743 east recipes

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.

This comforting Crockpot Lentil-Kale Soup is a wholesome, nutrient-packed dish featuring tender lentils, vibrant kale, and a medley of vegetables simmered in a flavorful broth. With minimal prep, the slow cooker does the work, creating a thick, stew-like soup that’s perfect for chilly days or a healthy weeknight meal. The addition of miso paste and herbs like thyme and bay leaf elevates the flavor, making this a satisfying, plant-based option for the whole family.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Egg and potato curry simmers cubed potatoes in a ginger-garlic masala gravy, finished with hard-boiled egg quarters and fresh cilantro. A classic Pakistani comfort dish.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Quick sourdough starter using commercial yeast and a splash of vinegar for instant tang. Skip the 7-day wild-yeast wait and get a working starter in 24 to 48 hours.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

An authentic german dish, 'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.