433 pip recipes

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

Chocolate shortbread cookies dipped in both white and dark chocolate ganache. Melted semi-sweet chocolate in the dough plus cocoa creates an intensely rich, buttery cookie with a stunning two-tone finish.

Fiesta Ranch Potatoes with Creamy Chile Dip recipe

Skewered lamb grilled on bamboo skewers with a silky roasted red pepper and tomato dipping sauce brightened with fresh coriander. Served over aromatic rice for a weeknight-friendly twist on kebabs.

Easy to make and delicious cookies that are perfect for the kids lunches for school.

Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

3-step cheesecake mixes cream cheese, sugar, vanilla, and eggs into a graham cracker crust for a no-fuss classic. Five ingredients, one bowl, and a crowd-pleasing finish.

Try sugar-free, but scrumptious pie that's made with jello and strawberries!

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

This easy to make strawberry pie tastes so good, you don't have to bake if you use a store-bought pie crust. A great recipe to use up your strawberries.

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.

This is easy to make and everyone loved it when I brought it for Thanksgiving dinner. Had several requests so I made it again for Christmas dinner.