1,137 sized recipes

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

Green beans with shallots, blanched crisp-tender then tossed in butter with sweet shallots and brightened with lemon and parsley. A simple, elegant French side dish that comes together fast.

Almonds are also employed in savory dishes such as couscous, rice, stuffings, chicken, and certain fish such as the classic trout almandine. And of course there's Amaretto, the delicious almond flavored liqueur.

You will be hooked by this delicious and soufflé-like potato salami cake. Its airy and creamy texture is to die for. Salami adds a layer of deliciousness.

Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

Old-fashioned 14-day sweet pickles canned at home. A traditional brine-and-syrup method that builds crisp sweet-tart [cucumbers](/recipes/cucumber) over two weeks, finished with celery seed and pickling spice.

Grainy mustard mashed potatoes simmered right in cream infused with garlic, thyme, and bay, then mashed silky and spiked with whole-grain mustard. A rich, tangy upgrade on the classic side dish.

Cheddar mashed potatoes made creamy with buttery Yukon Golds, tangy buttermilk, and extra-sharp cheddar melted right into the mash. Fresh chives add a green oniony bite to this lighter comfort-food side.

Slightly sweet, these potatoes go wonderfully with roast pork.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Hungarian white tomato soup (Feher Paradicsomleves) made from just three ingredients: ripe tomatoes, strong chicken broth, and salt. The tomatoes simmer whole, then are strained out to leave a crystal-clear, golden broth.