41 frog recipes

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Classic Irish coffee with hot coffee, Irish whiskey, sugar, and a float of whipped cream. Properly layered so you sip the hot coffee through the cold cream for the full experience.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Gefilte fish from a jar upgraded with fresh beets, carrots, and onions layered and simmered for 45 minutes. Bubbe's shortcut for holiday fish that tastes almost homemade.

No-egg raisin cake with brown sugar, walnuts, cinnamon, and ginger baked low and slow. A Depression-era pantry cake that's moist, spiced, and surprisingly rich.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Avocado Relish from Mesa Grill combines diced avocado, jalapeño, red onion, fresh lime juice, and cilantro in a 5-minute no-cook condiment. Chunky, bright, and perfect alongside grilled fish or tacos.