8,914 sald recipes

Irish potato bread made easy in the bread machine. Mashed potato and potato water give this soft, moist loaf a tender crumb that stays fresh for days. A simple, comforting everyday bread.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

Depression-era eggless, milkless, butterless cake with brown sugar, raisins, ginger, and cinnamon. A simple wartime recipe that bakes into a spiced, dense loaf with minimal pantry staples.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

Slow-roasted marinated turkey breast baked in a roasting bag with apple cider vinegar, coarse black pepper, and oil. Low and slow for 4-5 hours until fork-tender and juicy.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

Hearty chicken giblet soup loaded with carrots, celery, onions, and tomato juice, thickened with oatmeal for a rustic, filling bowl. Diabetic-friendly, budget-smart, and full of old-fashioned flavor.

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.