10,000 eater recipes

Easy homemade focaccia, with the bread machine doing the kneading. Hand-dimpled, drizzled with extra-virgin olive oil and showered with coarse salt and rosemary. A crisp-edged, golden Italian flatbread.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

This whole-wheat apple pancake is high in fibre, uses yeast and is completely dairy-free.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Homemade chocolate sauce from just cocoa, sugar, water, and vanilla, simmered into a glossy, pourable syrup in minutes. Dairy-free and made with pantry staples for ice cream, pancakes, or milk.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Golden saffron buns with a soft, pillowy crumb and pearl sugar topping. A Scandinavian-style yeast bread with warm saffron color and delicate floral flavor.

Inexpensive and easy to make cream of celery soup, low-salt if you like it's up to you. We frequently use this in recipes that call for canned cream of celery soup.

Cranberries and pears are a great pair. They make this deliciously fruity filling, and it tastes great with the buttery and flakey pastry. It's as delicious as an apple pie.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

How to store and restore sourdough starter, AKA levain.

Vegan oat and cashew waffles blitzed in a blender with just five ingredients. No flour, no eggs, no dairy: ground oats and cashews build a high-fiber batter that crisps up nutty and golden.

Mexican fideo is the classic toasted-noodle soup-pasta: thin vermicelli coils browned in oil, then simmered in tomato sauce and water with onion and garlic. Comforting 30-minute Mexican kitchen staple.

Old fashioned bacon glazed green beans. It only take 3 ingredients to make this easy side dish.

Fool-proof bread machine French bread: just flour, water, salt and yeast for a crisp-crusted, chewy-crumb loaf. The minimalist bread that never fails. Endlessly customizable.