9,650 mild recipes

A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.

Maple milkshake with vanilla ice cream, real maple syrup, and a dusting of cinnamon. Three ingredients blended smooth in one minute flat.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Orange eggnog with a cooked custard base, frozen orange juice concentrate, and floating meringue clouds. A citrusy holiday punch bowl drink for a crowd.

Old-fashioned feather muffins made with just six pantry staples for a light, tender crumb. A simple vintage recipe that bakes up in minutes.

Custard rhubarb pie sets fresh rhubarb in a vanilla custard inside a flaky crust. The two-stage bake locks in the custard's silky texture while keeping the rhubarb tart and tender.

Rustic wholemeal scones sweetened with honey and ready in 25 minutes. Just 6 ingredients, no mixer needed. Split them warm and slather with butter and jam.

Classic twice-baked potatoes stuffed with whipped cheddar cheese, butter, and egg, then broiled until golden on top. Fluffy, cheesy, and endlessly customizable.

Homemade strawberry popsicles with real frozen strawberries, skim milk, and unflavored gelatin for a creamy texture. A low-fat frozen treat kids can help make.

Easy mac and cheese beef casserole stretches a box of mac and cheese with browned ground beef, onion, and a creamy soup blend. A pantry-friendly weeknight one-pot for hungry families.

Overnight sourdough cornmeal cakes griddled to crispy-edged breakfast glory. Mix the batter before bed, let it rise, and cook on a hot griddle come morning. Six ingredients, zero fuss.

Classic Yorkshire pudding baked in real beef drippings alongside a slow-roasted rump roast. A proper British Sunday roast with puffy, golden pudding from scratch.

French toast with a cinnamon-spiced batter blended in a food processor. The flour gives it a thicker coating that crisps up golden in the skillet without falling off the bread.