9,806 fibre recipes

Smoked potato salad with cold smoked potatoes, celery, green onion, capers, and lemon mayo. A smoky, briny twist on the classic picnic side dish.

Grandma's soft molasses cookies, an old-fashioned drop cookie with dark molasses, warm ginger and cinnamon, and a splash of cold coffee for tender old-school spice cookie flavor.

Deep-dish chicken pie from scratch with poached chicken, carrots, celery, baby lima beans, and mushrooms in a creamy half-and-half sauce, under a hand-rolled egg-washed pastry lid. Sunday supper royalty.

White Chocolate Raspberry Cheesecake Santacafe recipe

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

Honey walnut chicken with boneless breasts rolled in honey then coated in ground walnuts and bread crumbs. Five ingredients, no frying, and a golden crust that bakes up crunchy.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Almond rolls are buttery shortbread logs made with just four ingredients: butter, sugar, ground almonds, and flour. The kind of cookie tin staple that goes with afternoon tea or coffee.

Simple Irish soda-style bread with butter, raisins, and no yeast. Creamed butter and sugar give it a tender, cake-like crumb. Just mix and bake.

Bread machine cranberry applesauce bread with a soft, fruity crumb. Cranberry sauce with apples replaces water for a naturally sweet loaf that's ideal for holiday brunch or breakfast toast.

This delicious and nutritious dish is simple to prepare, and easy to follow!

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.