4,861 rate rate recipes

Quinoa corn pasta blends quinoa flour, cornmeal, and tapioca flour into a gluten-free fresh pasta dough. Roll into thicker shapes like fettuccine for the best texture.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Old-fashioned molasses taffy pulled by hand until golden and chewy. A French Canadian candy tradition with molasses, brown sugar, and butter. Fun to make with the whole family.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

USDA-style jellied cottage cheese and fruit salad with lime gelatin, crushed pineapple, and sliced peaches. A retro make-ahead gelatin salad that freezes well for up to 6 months.

Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Stuffed cabbage rolls filled with lean ground beef and rice, simmered for nearly two hours in a sweet-savory tomato sauce with Worcestershire and brown sugar.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

Homemade whole wheat flour tortillas with just five ingredients and no yeast. Soft, flexible, and ready in under an hour. Great for wraps, tacos, or baked into chips.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.