7,969 saure recipes

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Homemade naan bread: whole-wheat flatbread leavened with yogurt and yeast, shaped into teardrops, and grilled with a brush of ghee for smoky char. No tandoor required.

Light, fluffy and delicious cookies are great treats at any occasion.

Fresh apricot or peach jam made with liquid pectin and crushed summer stone fruit. A rolling-boil method that locks in bright fruit flavor and gives a reliable, scoopable set.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Authentic Lebanese tabouli with bulgur, mountains of fresh parsley and mint, tomato, scallions, lemon, and olive oil. A bright, parsley-forward Middle Eastern salad.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Ben and Jerry's Orange Cream Dream Ice Cream recipe

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

Five homemade popsicle recipes for kids in one variety pack. Creamsicles, chocolate yogurt pops, watermelon ices, snow cones, and Polynesian apricot-pineapple pops.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

If you're tired of meat, then try these scrumptious turkey meatballs that are bound to be gobbled up in seconds!

Pretzel bread buns, soft deli-style rolls with a chewy, mahogany pretzel crust from a quick baking soda bath. Bread machine dough makes them easy, ready for burgers and sandwiches.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.

They are so easy to make and taste amazingly delicious. Perfect treats when you host a party or a small snack at any time.