1,063 ischli recipes

Thick, creamy cheddar potato broccoli soup made from scratch in one pot. Chunks of tender potato and broccoli in a velvety cheese broth that's ready in about an hour.

Peach pizza pie: a 12-inch shortbread crust topped with fresh peaches and a currant-jelly orange glaze, finished with whipped cream. A summer dessert dressed up like a fruit tart.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Loaded with sweet and salty flavor from mirin and soy sauce. Garlic and sesame oil add more deliciousness. A bit cilantro and sesame seeds are sprinkled on top just before serving.

Cherry cookie pizza with a golden sugar cookie crust, sweetened cream cheese layer, and cherry pie filling on top. A fun no-fuss dessert pizza baked on a 12-inch pan.

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Eggless chocolate banana snack cake with mashed ripe banana, cocoa, brown sugar, and a vinegar-baking soda lift. Topped with melted chocolate chips. A no-egg, no-dairy 8-inch square cake.

Banana layer cake stacks two tender 8-inch rounds and slathers them in a real banana frosting brightened with lemon juice. Twice the banana, twice the reason to skip the boxed mix.

It's like German apple pancake. In this recipe, instead of apples, we use peaches; caramelizing peaches make the pancake fruity and delicious. A great breakfast to start your day.

One-pan roasted salmon with asparagus, new potatoes, lemon, and dill. Complete healthy dinner ready in 35 minutes with minimal cleanup and maximum flavor.

USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.

Peanut butter cream cheese pies frosted with chocolate pudding and topped with chopped peanuts. The recipe makes two 9-inch pies, with real whipped cream folded into the peanut butter base for serious lift.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

Cheddar mashed potatoes made creamy with buttery Yukon Golds, tangy buttermilk, and extra-sharp cheddar melted right into the mash. Fresh chives add a green oniony bite to this lighter comfort-food side.

Love frittata for breakfast, lunch or sometimes dinner. It's so versatile to make, and it never lets me down :) The combination in this frittata is delicious, you can substitute other vegetables you have on hand, and it will be still very tasty.