269 pulse recipes

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Leftover turkey makes this delicious and creamy dish, and it is such an easy and simple recipe to make as well.

Spiced sirloin steak with roasted pepper couscous rubs sirloin with cumin, coriander, cinnamon, and turmeric, then serves it sliced over lemony couscous studded with charred red peppers and green olives. A North African weeknight dinner.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Oreo Midnight Cake with a crushed Oreo crust, semi-sweet chocolate cake, vanilla cream filling, and cocoa frosting. A multi-layer chocolate-Oreo showstopper from scratch.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

This delicious and savory steak made with teriyaki sauce is perfect for a dinner for two.

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

A quick and easy flavorful cream sauce studded with bits of sausage, peas that's perfect for your favorite pasta.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Streusel caramel apple pie with melted candy caramels coating tart apple slices and a brown sugar crumb topping. Bakery-style fall dessert in your home oven.

Cinnamon pear tart with a rustic whole wheat crust, warm spices, and juicy sliced pears. A free-form galette for two that's simple enough for any weeknight dessert.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.