Dri… recipes

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Italian cheese bread bakes a yeasted dough with grated provolone, garlic butter, and parmesan into two pull-apart loaves. Crackly tops, soft interior, perfect for a pasta night.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Homemade yeast bagels loaded with fresh jalapeño and hot sauce right in the dough, boiled and baked until golden with more jalapeño on top. Chewy, spicy, and nothing like what you'll find at the store.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.

Soft breadsticks kneaded with rosemary and oregano, brushed with egg wash, and baked on a cornmeal-dusted sheet for a crisp crust with a tender, herby crumb.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Quick shrimp fettuccine in a creamy herb sauce using soup mix as a shortcut. Tossed with peas and Parmesan, this 20-minute dinner for two comes together fast.

Chicken breast wrapped in garlic-rubbed crescent roll dough and baked golden, then drizzled with a tangy brown sugar mustard sauce. An easy weeknight take on chicken en croute.

Irish freckle bread is a soft potato yeast bread studded with raisins. Made with mashed potatoes and potato water for an incredibly tender, moist crumb.

Pull-apart bubble cake (monkey bread) with soft yeast dough balls dipped in butter and rolled in cinnamon sugar with pecans. A sticky, irresistible treat baked in a tube pan.

Scored ham rubbed with brown sugar and dry mustard, studded with whole cloves, and served with a glossy Cumberland sauce of apple jelly, citrus, and honey. A British classic for holiday feasts.

Tangy buttermilk cheese bread for the bread machine. Sharp aged cheddar and cultured buttermilk give this yeast loaf bakery-level depth with zero kneading.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.