3,058 eater recipes

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Homemade Kahlua: a five-ingredient DIY coffee liqueur with instant coffee, sugar, water, vodka, and vanilla. Simmered and bottled for cocktails, coffee drinks, and gift-giving.

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Three-ingredient New England cranberry sauce with fresh cranberries, sugar, and water. Homemade cranberry sauce that thickens as it cools, ready in under 30 minutes.

Cornmeal hoecake made with just cornmeal, water, and salt cooked on a hot greased griddle. A three-ingredient Southern flatbread with a crispy golden crust and soft cornmeal center.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

A simple arepa dough recipe that's fun to make and easy to enjoy once dinner time comes around the corner.

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

Used in drinks, desserts and all kinds of recipes. A staple of any confectioners repertoire.

Two-ingredient fruit butter made from dried apricots simmered in water and pureed smooth. No sugar, no pectin, no canning needed. Just dried fruit and water.