4,112 flour butter salt egg recipes

A traditional Pennsylvania Dutch one-pot meal with ham, dried apples, and fluffy dumplings simmered together in a sweet-savory broth.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.

Orange almond muffins sweetened with honey instead of sugar. Orange juice concentrate and zest pack intense citrus flavor into every tender bite.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

These delicious cookies made with chocolate chips are perfect for satisfying that chocolate craving!

Persimmon cookies loaded with 2 cups of fresh persimmon pulp, raisins, chopped nuts, and warm spices. A soft, cake-like drop cookie that puts fall's most underused fruit to work.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

German sweet chocolate cake built on a chocolate cake mix base enriched with extra butter, buttermilk, and folded egg whites for a tender, tall three-layer cake. Designed for the classic coconut-pecan frosting on the tops only.

Old-fashioned date and nut drop cookies spiced with cinnamon and cloves, made with egg yolks and buttermilk. A chewy, fruit-studded holiday cookie with a nostalgic name.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.