6,114 recipes
Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.
Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.
Cornmeal and bacon pancakes with crumbled bacon in the batter and bacon drippings for richness. A savory-sweet breakfast with a golden, gritty crunch in every bite.
Hard-boiled eggs baked in a silky apple-curry sauce that marries sweet caramelized onions with warm spices. Ready in 30 minutes for an easy vegetarian brunch or light supper.
Fudge Bundt cake with melted chocolate, syrup, buttermilk, and mini morsels, finished with double drizzle of white and dark chocolate. Dense, rich, showstopper-worthy.
Tender chocolate cake using buttermilk and minimal butter for moist crumb without excess fat. Deep cocoa flavor in simple one-bowl recipe ready in 45 minutes.
Bakery-style cinnamon rolls from scratch with a soft yeast dough, cinnamon-sugar-nut filling, and maple icing. A big-batch recipe that makes 6 to 7 dozen rolls.
Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.
No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.
Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.
Honey poppy seed muffins with whole wheat pastry flour and sunflower oil. Boiling milk activates poppy seeds for intense nutty flavor. Naturally sweetened brunch muffins make 12.
Yeast-risen chocolate chip coffee cake baked in a tube pan with a crunchy coffee-walnut-chocolate streusel topping. A rich, bakery-style breakfast cake with real coffee flavor in the crumble.
Sourdough bread dumplings are steamed, not boiled, so they puff into light, tangy loaves studded with toasted bread cubes. Slice and serve alongside goulash, roast pork, or any saucy braise that begs to be sopped up.
Buttery shortbread base topped with a honey-almond caramel, double-baked into golden bars and cut while still warm. Crisp underneath, chewy on top.
Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.
Hazelnut amaretto loaf baked in the bread machine: a tender white loaf studded with toasted hazelnuts and perfumed with amaretto liqueur. A sweet, nutty bread for breakfast or dessert.