3,646 rate rate recipes

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Pigeon Forge pintos, a Tennessee-style baked bean with pinto beans, salt pork, molasses, brown sugar, and dry mustard slow-baked for 6 to 8 hours. Smoky Mountain comfort in a bean pot.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Stovetop oatmeal with cinnamon, plump raisins and toasty walnuts, finished off the heat so the oats turn creamy and soft. A filling, high-fiber breakfast bowl ready in about 10 minutes.

Amateur lasagna: an easy vegetarian spinach lasagna with uncooked noodles, ricotta-mozzarella filling, and jarred sauce. No pre-boiling needed, just layer and bake.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.