138 mackeral recipes

Mojan's Indian ice cream is a no-churn kulfi-style frozen dessert perfumed with saffron and dense with chopped almonds and pistachios. Blend, freeze, unmold, serve. No ice cream maker needed.

A bread maker/bread machine bread that incorporates black beans and 50% whole wheat flour.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

An easier bread maker bagel recipe; use your bread machine to learn how to make bagels; fresh, warm, soft, and chewy.

Frozen fruit yogurt popsicles made with just three ingredients: yogurt, fresh or frozen fruit, and honey. No ice cream maker needed.

Frozen chocolate mousse ring with kirsch-soaked strawberries. Bittersweet chocolate mousse set in a mold, unmolded, and filled with macerated berries and whipped cream.

Light honey gelato made with skim milk, whipped egg whites, and unflavored gelatin. No ice cream maker needed. A fluffy, low-fat frozen dessert sweetened entirely with honey.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Fresh apple spiced cake with cinnamon, allspice, and chopped nuts baked in a loaf or tube pan. A moist, oil-based cake where sugar-macerated apples provide natural sweetness and moisture.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Whole wheat French toast with orange zest, cinnamon, and vanilla, served with sugar-macerated orange slices and a sprinkle of wheat germ. A lighter brunch option.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.