3,051 making recipes

Old-fashioned prune muffins with brown sugar, nutmeg, and soft cooked prunes that melt into the batter. A simple mix-and-bake recipe with domed tops and tender crumb.

Sheet-pan banana bread baked in a 9x13 pan for a thinner, crustier slice with soft, banana-packed crumb. Uses a sour milk trick for extra tenderness. Serves 6.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Fruit pudding: apples and prunes simmered into a sweet, juicy base, topped with light dumplings steamed right on the fruit. A cozy, low-fat stovetop pudding that comes together in one pan.

Tender date loaf quick bread studded with plump dates and vanilla. This moist tea bread freezes wonderfully, slices like a dream, and tastes even better slathered with salted butter the next day.

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Vegan bran muffins with whole wheat pastry flour, soy milk, applesauce, honey, and raisins. No eggs, no butter, no oil. High fiber and naturally sweetened.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Wholesome muffins made with whole wheat pastry flour, oats soaked in buttermilk, and grated fresh apple. Honey sweetens naturally while raisins and cinnamon add warmth. No refined sugar needed.

A delicious summer dessert, a great recipe to use up your blueberries!

Hot apple muffins with chopped apples in the batter and a cinnamon-sugar apple ring baked on top of each one. A big-batch breakfast muffin best served straight from the oven.