535 rough recipes

Spiced pecan thumbprint cookies with cinnamon-scented dough and a glossy jam center. Buttery shortbread-style cookie with a nutty crunch, ready for the holiday cookie tin.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

Homemade lemon pasta made from scratch with lemon zest and juice in the dough, tossed with melted butter and pecans. Fresh, citrusy noodles that cook in under 2 minutes.

Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

Sweet potato ginger rolls with fresh ginger, orange zest, and nutmeg in a soft yeast dough, egg-washed and topped with sesame seeds. Tender dinner rolls with warm, spiced flavor.

Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.

Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Cherry-filled sheet cake with a buttery dough base, canned cherry pie filling, and a crunchy walnut streusel topping. An easy crowd-sized dessert baked in one pan.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Deep-fried choux pastry bites with pecans and maple extract, tossed in powdered sugar. A crispy, nutty treat using classic pate a choux dough ready in 15 minutes.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.