2,583 eater recipes

Bread machine French bread with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A crusty, simple loaf with zero kneading required.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Master white bread recipe from 1941 with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A classic two-loaf recipe with three rises and a hot oven bake.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.

Rich chocolate truffle cake made with a full pound of semi-sweet chocolate, barely any flour, and whipped egg whites for a dense, fudgy texture dusted with powdered sugar.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Basil and garlic focaccia with fresh herbs in the dough and sauteed onions on top. A food-processor Italian flatbread with dimpled olive oil pockets and a crisp golden bottom.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.