5,662 eater recipes

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Simple potato vegetable stew with cabbage, kale, carrots, and celery in a lightly seasoned broth. A vegan, fat-free comfort stew that comes together with pantry staples.

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

A sweet and delicious recipe that makes a perfect drink for anytime of the year!

Homemade oatmeal bread with molasses and scalded milk, kneaded and risen the traditional way. Two soft, hearty loaves with a slightly sweet, nutty crumb.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.

Chinese-style caramel fried apples or bananas battered and deep-fried, then coated in crackly spun sugar with sesame seeds. Dipped in ice water for a shatteringly crisp shell.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

A cherry gelatin twist on classic Waldorf salad, loaded with chopped apples, celery, and walnuts in a shimmering cherry Jello mold. Unmold on lettuce and serve.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.