227 scala recipes

Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.

Delmonico potatoes baked in butter, scalded milk, and Swiss cheese with garlic and white pepper. Classic steakhouse-style gratin with a browned cheesy crust over tender, creamy slices.

Bread machine focaccia topped with melted mozzarella for a pizza-bread hybrid. Five-ingredient hands-off Italian flatbread you can scale up with herbs, olives, or roasted vegetables.

Gingerbread baked in jars makes individual spiced molasses loaves perfect for gifting. The jars seal as they cool, keeping the gingerbread fresh for weeks. A clever holiday project.

Classic oyster stew with shucked oysters gently warmed in butter, then stirred into scalded milk and cream with celery salt and paprika. A traditional American holiday soup that comes together in minutes.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Creamy potato soup made from scratch with boiled potatoes, scalded milk, butter, and a touch of celery salt and cayenne. Old-fashioned, smooth, and warming on a cold night.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Texas spoon bread with cornmeal, scalded milk, and beaten egg whites for a light, soufflé-like Southern side dish. Puffs up golden and scoops soft from a baking dish.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Silky Bavarian vanilla cream dessert set with gelatin and enriched with vanilla ice cream. Unmold and serve with fresh fruit.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Mom's black bottom pie with a chocolate custard base and vanilla chiffon top in a baked pastry shell. Old-school two-layer dessert from the heyday of American diner pies. Walnut garnish optional.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.