455 pulse recipes

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.

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.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

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.

Old-fashioned oatmeal bread with rolled oats, scalded milk, and yeast, hand-kneaded and baked into soft, hearty loaves. Makes two large loaves or eight miniature ones.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.

Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Mexican style flavors bring this shrimp and salsa dip to new heights.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Grilled corn salsa with charred vine tomatoes, quick-pickled red onion, and fresh basil. Smoky-sweet kernels and peeled tomatoes make a bright summer topping for tacos, grilled fish, or straight out of the bowl with tortilla chips.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.