3,058 eater recipes

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Tex-Mex deviled eggs with fresh cilantro, serrano chile, scallions, and shredded cheddar. A southwestern twist on the classic deviled egg with a gentle kick and chili powder dusting.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

Pretzel bread buns, soft deli-style rolls with a chewy, mahogany pretzel crust from a quick baking soda bath. Bread machine dough makes them easy, ready for burgers and sandwiches.

Refrigerator pickled mushrooms: button caps simmered to firmness then jarred in a sweet-tart vinegar marinade with peppercorns and bay leaves. Eastern European style for canapes, salads, and antipasto.

First time to make my own pita bread, and I was shocked by how they beautifully puffed. Then I realized it was not hard at all to make your own. Whole wheat flour gave extra tangy flavor, definitely well worth the efforts and will make my own pita bread from now on :)

Green tea with fresh mint leaves, adding lemon juice and honey, wonderful drink.

Crispy fried ginger cookies glazed with golden sugar syrup for a Sri Lankan treat that shatters with every bite. Fresh ginger juice delivers warm spice balanced by sweet candy coating.

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

These bagels are made with most whole wheat flour, a bit barley flour and all-purpose flour. Chewy on the texture and delicious on the taste.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Homemade whole wheat pita bread that puffs into perfect pockets in a 500F oven. Yeasted dough with honey, half whole wheat flour for a nuttier flavor. Twelve fresh pitas from one bowl.

Low-fat banana bread loaded with bran flakes and applesauce in place of oil, no eggs and no butter required. A high-fiber loaf with old-fashioned banana flavor.

Campfire coffee made the old cowboy way with just water and coarse ground beans. No filter, no machine, no fuss. The classic camping brew that wakes up the woods.