2,583 eater recipes

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Irish potato bread made easy in the bread machine. Mashed potato and potato water give this soft, moist loaf a tender crumb that stays fresh for days. A simple, comforting everyday bread.

Slow cooker New Hampshire stew with beef, potatoes, and carrots in a maple syrup and tomato paste broth. Bacon bits, dry mustard, and Worcestershire add New England character.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Chicken and barley soup with carrots, celery, onion, and thyme simmered in chicken broth. A warming, wholesome one-pot soup with nutty pearl barley.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Traditional Jewish challah bread with sesame seed topping and beautiful braided loaves that rise to golden perfection for Shabbat or holidays

Corned beef served with boiled assorted vegetables, classic Irish meal!

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin