2,648 eater recipes

Bread machine potato bread using instant potato flakes for a soft, fluffy crumb. Simple ingredients, light crust, and minimal hands-on effort for a 1.5 pound loaf.

Bread machine challah: soft, golden, slightly sweet Jewish egg bread made easy by letting the machine do the kneading, then braided and baked. The traditional Shabbat and holiday loaf at home.

Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.

Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Hazelnut cherry tart with a ground hazelnut pastry crust, vanilla custard filling set with gelatin, and canned cherries glazed in a rum-spiked cherry syrup topping.

Lo bak go (turnip cake) loaded with Cantonese sausage and dried shrimp, steamed until silky and firm. Slice and pan-fry for golden crispy edges that make this dim sum classic irresistible.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.