6,575 making recipes

A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.

No-bake lime Jell-O pie with whipped topping in a graham cracker crust. A retro icebox pie that comes together in 30 minutes of prep and chills firm in 4 hours, perfect for hot summer days.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Healthy whole wheat pancakes for one made with yogurt, buttermilk, and egg substitute. A high-fiber, low-fat single-serving breakfast ready in 25 minutes for diabetic-friendly weight loss meal plans.

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

Hummus bi tahini blends chickpeas with tahini, garlic, and lemon for the silkiest Lebanese-style dip. A baking soda boil softens the chickpeas, and toasted pine nuts crown the bowl.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Buttery toasted breadcrumb topping with parsley for casseroles. Three ingredients, five minutes, and every baked dish gets a golden crunchy crust.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Three-ingredient garlic knots made from pizza dough, rolled in garlicky olive oil and baked golden in under 10 minutes. Soft, chewy, and impossibly easy.

Brown sugar filling with chopped nuts and cinnamon for cinnamon rolls, coffee cakes, and sweet breads. A 3-ingredient streusel-style filling ready in minutes.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.