3,652 east recipes

Honey wheat bread for the bread machine with whole-wheat flour, raw honey, and a small boost of vital wheat gluten for a tall, soft loaf. Six ingredients, dump-and-press easy.

Homemade pizza with a crisp-bottomed, soft-interior crust made from a honey-yeast dough with cornmeal for crunch. A family-favorite recipe topped with tomato sauce, mozzarella, and Italian herbs.

Another scrumptious beef stew that will add a pleasant aroma to your kitchen and feed your appetite.

These buttery and soft saffron buns are great for breakfast.

Bread machine challah with honey, eggs, and applesauce instead of oil for a lower-fat loaf. Soft, golden, slightly sweet egg bread sprinkled with poppy seeds. No braiding required.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Chewy bread machine bagels studded with diced dried apricots, boiled then baked until golden for authentic New York-style texture at home.

Halwa Shebakia: traditional Moroccan fried flower-shaped cookies soaked in honey and coated in toasted sesame seeds. A Ramadan dessert served with harira soup.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.