8,159 fan fan recipes

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Vegetarian mock turkey shaped from oats, ground walnuts, sunflower seeds, peanut butter, and eggs with poultry seasoning and sea kelp. A retro plant-based roast centerpiece with celery stalk legs.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

Devil's food cake loaded with chocolate chips, walnuts, and graham cracker crumbs, then layered with coffee-kissed whipped cream. A semi-homemade showstopper that starts with a box mix but finishes like a bakery original.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.

A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Containing candied fruit and topped off with frosting, this bread is perfect as a small snack after dinner.