3,411 eater recipes

Graham cracker pie crust with just three ingredients and optional sugar replacement for diabetic-friendly baking. Bake or chill to set, ready in minutes.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Instant Irish coffee with Irish whiskey, brown sugar, and whipped cream, made fast in the microwave with instant coffee crystals. Cozy 10-minute Saint Patrick's Day cocktail.

Slow cooker shredded beef sandwiches made with a beef roast, Italian dressing mix, and wine left to simmer overnight. A five-ingredient crockpot recipe that pulls apart with two forks and tastes even better the next day.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Pickled herring in a sour cream and vinegar marinade with sweet onions. Old-world Scandinavian smorgasbord classic that gets better after a day or two in the fridge.

Mock apple pie made entirely from Ritz crackers, sugar syrup, and cinnamon. The Depression-era classic that fooled families when apples were scarce or expensive, still uncannily convincing today.

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.