93 mark recipes

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Sugar-free chocolate coating melts together with crunchy cereal and seeds, then hardens into bark candy that's perfect for diabetics or anyone watching their sugar intake without sacrificing sweet treats.

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

Sugar-free chocolate bark candy made with diabetic-friendly chocolate coating, crunchy cereal, and watermelon seeds. Just 3 ingredients melted in a double boiler and snapped into pieces.

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Cajun coffee swirls strong hot brew with dark molasses for a New Orleans-style nightcap with serious backbone. Optional dark rum and a cloud of whipped cream finish it Bourbon Street style. Don't stir, sip through the cream.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Cafe de olla style Mexican coffee simmers ground coffee with a cinnamon stick and sweetens with dark brown sugar (or piloncillo). Traditional rustic spiced coffee made in one pot.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.