65 spit recipes

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

A tasty make ahead vegetarian burger mix. Make in advance and have vege burgers ready in a flash for a quick and healthy snack or meal.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

A variation of the classic french canadian pea soup.

Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.