9,643 silk recipes

Classic French crepe batter blended smooth with flour, eggs, milk, and melted butter. Rests one hour, makes thin lacy crepes. Freezes beautifully for make-ahead meals.

Nancy's pancakes: a 6-ingredient stovetop pancake recipe that produces tender, fluffy stacks every time. Diner-style flapjacks for any breakfast.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

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

Soft, buttery biscuits enriched with eggs and a touch of sugar for a tender, slightly sweet crumb. Baked side by side so the edges stay pillowy, then split and served warm with jam, butter or whipped cream.

Tender breakfast banana muffins with mashed ripe bananas, milk, and a barely-sweet crumb. Lower in sugar than most muffin recipes, perfect for school mornings or grab-and-go.

Soft and scrumptious biscuits that can be served for breakfast, lunch or dinner!

A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace.

Light and fluffy buttermilk-style breakfast pancakes from a classic batter of flour, eggs, milk, and melted butter. Tall, tender stacks ready in 30 minutes for fresh fruit and maple syrup.

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Fresh peach ice cream with sun-ripe peaches blanched, peeled, and pureed into a no-cook custard of milk, cream, sugar, and vanilla. The simplest summer ice cream maker recipe.

Delicious and a great way to use up your bread or biscuits.

Orange zest challah French toast soaked in eggs, milk, cinnamon, and fresh orange. Pan-fried in butter and oil for crisp edges and a custardy center. Brunch-worthy in 35 minutes.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Chiffon waffles fold whipped egg whites into a buttery batter for impossibly light, airy waffles with crisp edges and tender insides. Served with fresh berries and maple syrup for breakfast.

Blueberry pancakes scatter fresh berries onto the cooking pancakes instead of mixing them into the batter. Bright blueberry pockets, no purple-streaked batter, ready in 30 minutes.