2,154 feast recipes

Vegan challah bread made with soy milk, tofu, and soy flour, braided and topped with poppy seeds. Egg-free and dairy-free with a soft, tender crumb.

Ovenstad's bread: a hearty three-grain bread machine loaf with white, rye, and whole wheat flours plus softened wheat berries for chewy texture and earthy depth. A Scandinavian-style everyday bread with real bite.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

A gluten-free yeast bread made from brown rice flour with an overnight ferment for depth of flavor. Honey-sweetened and oil-enriched, it bakes into a sliceable loaf with real structure. Makes 3 loaves.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Soft, golden honey oat bread made from scratch with just 7 simple ingredients. Oat bran gives this homemade loaf a nutty chew, while a touch of honey adds gentle sweetness to every warm slice.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

Apricot bread machine loaf with chopped dried apricots, apricot preserves, and applesauce for a soft, fragrant fruit yeast bread. Toast for breakfast or slice for cream cheese sandwiches.

Sourdough buns using both starter and active dry yeast for a tangy flavor with a reliable rise. Butter-dipped and baked until golden.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Rustic olive bread with rye flour, sautéed onions and whole olives baked into a hearty artisan-style loaf from scratch