1,869 mila recipes

Microwave crumble coffee cake with a cinnamon-brown sugar streusel topping and melted butter finish. Soft, tender cake ready in under 10 minutes of cook time.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Quick chocolate macaroons with just four ingredients: unsweetened chocolate, shredded coconut, sweetened condensed milk, and vanilla. Fudgy, chewy coconut cookies baked in 30 minutes flat.

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

A deeply rich chocolate layer cake made with unsweetened baking chocolate, brown sugar, and a cloud of beaten egg whites for lift. Topped with sliced oranges, nutmeats, and candied ginger for a vintage twist you won't find anywhere else.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

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Futari: an East African pumpkin and sweet potato stew simmered in coconut milk with cinnamon and cloves. A vegan side dish from Tanzania and Kenya, naturally gluten-free.