9,195 glowing recipes

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Boiled ham with potatoes and green beans cooked together in the same pot. A three-ingredient Southern one-pot dinner where the ham bone flavors everything as it simmers to falling-off-the-bone tender.

Rhubarb and strawberry compote in a glossy orange juice syrup. Rhubarb simmers first, then fresh strawberries fold in off the heat for a fresh-tasting spring fruit topping. Light, tangy, low-sugar.

Homemade chicken soup with hand-pressed spätzle noodles cooked right in the broth. A German-inspired twist on classic chicken noodle soup made entirely from scratch.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.

Homemade cream soup mix: a dry pantry blend of powdered milk, cornstarch, bouillon and herbs that replaces canned cream-of-anything soup. Lower sodium, no preservatives, ready when you need it.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Nice and easy Nicoise salad arranges tender potatoes, flaky tuna, green beans, cherry tomatoes, olives and red onion over lettuce with a red wine vinaigrette. A fast, composed French-style main-dish salad.

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Hearty war bread made in a bread machine with oats, cornmeal, whole wheat flour, molasses, and applesauce. A rustic, no-fat loaf inspired by wartime rationing.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

No-cook rum-flavored fruit sauce blended from ripe bananas, orange, plumped raisins, and lemon juice. A naturally sweet topping for pancakes, waffles, and French toast.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.