3,646 rate rate recipes

Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.

Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Pork minestrone soup with cannellini beans, sweet potato, regular potato, and Italian-herb tomatoes in beef broth. A hearty 30-minute one-pot soup topped with Parmesan.

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

The technique used in this recipe builds a ton of flavor, resulting in a rich stew packed with mouth-watering goodness.

Cabbage and potatoes skillet: diced potatoes browned in bacon fat, then tossed with shredded cabbage, onion and a splash of beer and vinegar. Rustic Irish-German one-pan side.

Big-batch spaghetti and meatballs for feeding a crowd. Homemade tomato sauce and 48 baked meatballs that freeze beautifully. Easy to double or triple for potlucks and parties.

Pasta & Garbanzo Beans with Roasted Vegetables recipe

This homemade mini bread are easy to make, and the buttery and sweet taste is very impressed.

Traditional fruitcake studded with dates, figs, candied citron, pecans, and brandy-soaked fruits becomes a family heirloom recipe worth making.

This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.

Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.

Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.