10,000 ground recipes

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Honey-yogurt dressing blended with tofu, lemon juice, and ground cumin. A creamy, protein-rich salad dressing ready in 5 minutes with no cooking required.

Giant bakery-style oatmeal raisin cookies with cinnamon warmth, making nearly 100 thick, chewy cookies perfect for crowds or freezing

Traditional German almond cookies shaped into hearts, with a tender flourless crumb made from ground almonds, egg yolks, and lemon extract, topped with a bright lemon icing. Naturally gluten-free and irresistible.

Spiced tofu burgers with chili sauce, cumin, garlic, and ground hazelnuts. Vegan, smoky-flavored grillable patties that hold their shape on the BBQ.

Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.

Easy chili mac with ground chicken, elbow macaroni, and canned chili with beans. Just 5 ingredients and 45 minutes for a filling one-skillet weeknight dinner that serves up to 4.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Homemade Mexican chocolate ice cream with cinnamon, almond extract, and a rich egg custard base churned in an old-fashioned ice cream freezer. Warm spice meets cold, creamy chocolate.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Crispy Vietnamese imperial rolls (cha gio) with ground pork, tree-ear mushrooms, bean sprouts, and bean thread noodles. Includes a homemade nuoc cham dipping sauce.

Homemade gyros with ground lamb, allspice, coriander, and savory threaded on skewers with bacon and broiled crispy. Served build-your-own style in pita with yogurt and tomatoes.

Balsamic cranberry chutney simmers fresh cranberries with port wine, orange, dried apricots, and cherries, then warms it with cinnamon, clove, and nutmeg. A sophisticated, tangy-sweet upgrade on the canned stuff.