2,329 rough recipes

Greek croustade with spinach, feta, and cottage cheese in buttered phyllo dough twisted into rosettes on a pizza pan. A stunning appetizer with flaky, golden layers and creamy filling.

This appetizer is quick and easy to make. Beautiful.

Learn to make fresh Italian egg pasta from scratch with just flour, semolina, eggs and salt. Hand-kneaded or food processor, this classic homemade pasta dough cooks in minutes.

Blueberry oatmeal drop biscuits scoop a wholesome whole wheat dough with rolled oats, oat bran, and fresh berries onto sheet pans. Hearty breakfast biscuit that eats like a giant cookie.

Easy homemade bread pizza with a no-knead yeast dough spread in pans, topped with pizza sauce, mozzarella, and sausage or pepperoni. Thick, bready crust anyone can make.

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.

Alice's zucchini crust pizza swaps dough for a golden crust of grated zucchini bound with egg, parmesan and basil. A low-carb, veggie-packed base for all your favorite pizza toppings.

Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.

Vanilla bean chocolate chip cookies with real vanilla bean seeds scraped into buttery dough. The vanilla beans create flecked, fragrant cookies with sophisticated flavor and optional walnuts for crunch.

Buttery cranberry lemon scones with chunks of cold butter, dried cranberries, fresh lemon zest, and buttermilk. Eight golden wedges from one round of dough. A tea-time classic.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Holiday oatmeal chocolate chip cookies studded with semisweet chips and colorful M&Ms in a brown sugar oat dough. Choose chewy or crisp with bake time, perfect for cookie swaps.

Spiced oatmeal raisin cookies with cinnamon, nutmeg, and a hint of ginger in a chewy old-fashioned oat dough. A big-batch crowd cookie that stays soft for days.

HS notes: Deb uses raspberries in her recipe, but I saw some fantastically sweet, beautiful blackberries at my market this weekend, and swapped in an equal amount of those. I imagine blueberries would be a lovely substitute, or strawberries as well! Also, Deb shapes her dough into a square before cutting into individual scones, my dough wanted to go circular, so I went with it - I ended up cutting the disc shape into six large wedges. Either way!

Sailors' favorite chocolate chip cookies blend peanut butter into a classic chocolate chip dough for soft, peanut-buttery cookies loaded with chocolate. A pantry-friendly bake-sale staple.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.