1,091 soba recipes

Crispy Danish flatbread made with ground oats and buttermilk. Skillet-fried or oven-baked until spotted and golden. High fiber, no yeast, and ready to spread with butter, jam, or honey.

English toasting bread made in a bread machine with bread flour, milk, cornmeal, and a touch of baking soda. A soft, slightly tangy white loaf that crisps beautifully when toasted.

A dense, cinnamon-spiced apple cake loaded with walnuts and diced apples, soaked in a hot buttermilk sauce that seeps into every crumb. Old-fashioned baking at its finest.

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.

A good friend of mine introduced this recipe to me, I made this cookies following the ingredients, really nice, different from the cookies I made before, very worthful to try!

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Soft gingerbread cake with molasses, sour milk, and four warm spices in the Pennsylvania Dutch tradition. Dense, moist, and deeply spiced with ginger, cinnamon, cloves, and nutmeg.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Prune bread quick loaf made with soaked dried prunes, baking soda, and a simple egg batter. Dense, moist, and naturally sweet with deep fruit flavor in every slice.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.

Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that's cinnamon-scented and ready in under an hour.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.