5,662 eater recipes

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Homemade Mexican piloncillo syrup infused with cinnamon and whole cloves. Dark, rich, and caramel-like. Stir it into coffee, drizzle over pancakes, or use in cocktails.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Sam's pizza ABM uses your bread machine to mix and rise a whole-wheat-and-cornmeal pizza dough. Roll, top with sauce and mozzarella, and bake into a crispy 14-inch pie at 475F.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Orange limeade sweetened with pure maple syrup, made with fresh-squeezed orange and lime juice. A 4-ingredient natural citrus drink ready in 10 minutes, no refined sugar needed.

Broccoli with lemon sauce using just three ingredients and no added fat. A simple, diabetic-friendly side dish ready in 20 minutes with bright citrus flavor.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Pineapple gelatin dessert made with crushed pineapple, unflavored gelatin, cinnamon, and lemon juice. A light, no-sugar-added, diabetic-friendly molded dessert.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

No-bake strawberry Bavarian pie with fresh berries layered in a flaky crust and topped with fluffy whipped gelatin. Light, airy, and stunning for spring desserts.

Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.

Oat date nut bread for the bread machine with rolled oats, chopped dates, walnuts, and cinnamon. A naturally sweet, hearty loaf with chewy fruit and crunchy nuts in every slice.

Two-ingredient caramel fondue made from melted caramel candy squares and water. Serve warm with apple chunks, marshmallows, and fruit for dipping, then roll in chopped nuts.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.