3,410 eater recipes

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

If you like fudge and moist cake--this one's for you! Extremely easy to make.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Dark, hearty pumpernickel bread studded with raisins, made easy in a bread machine. Rye flour, cocoa, molasses, and cinnamon create a deeply flavored loaf with old-world character.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.