505 plain recipes

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

Homemade yeast breadsticks, plain or seeded with fennel, caraway, or poppy seeds. Thin, crispy, bakery-style sticks that keep for weeks stored airtight.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

A hearty bread machine loaf with whole wheat flour, oat bran, vital wheat gluten, and honey. High fiber, soft crumb, and completely hands-off.

Easy Greek tzatziki sauce blends yogurt, cucumber, garlic, olive oil, and lemon juice for a refreshing 10-minute dip. Perfect alongside grilled meats, with pita, or as a cooling side for spicy dishes.

Make this quick, easy and refreshing cucumber raita to go with your favorite Indian curry dish.

Kid-friendly banana nut muffins with yogurt, brown sugar, and walnuts. No eggs needed, easy enough for young bakers, and ready in 30 minutes.

Strawberry yogurt popsicles made with frozen strawberries, plain yogurt, and a touch of gelatin for creamy, slow-melting texture. No added sugar, no ice cream maker. Just blend, freeze in paper cups, and pull them out on the hottest day.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

This easy to make savory crust can be any kind of savory tart or pie you want to make, and you always omit the herbs, or use whatever your favorite herbs to give it a zing. The crust is flakey and tasty.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

A quick and easy to make delicious creamy salad dressing. Lower in fat and much tastier than store bought dressings.