512 stack recipes

Maple snow is the classic Canadian kid treat: warm maple syrup drizzled over fresh clean snow or crushed ice. Two ingredients, zero cooking skill required.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.

Homemade orange popsicles made with real orange juice, fresh pureed fruit, and jelly powder. A kid-friendly frozen treat with just 5 ingredients and 10 minutes of prep.

Raspberry peach breakfast shake blended with frozen raspberries, peach nectar, buttermilk, and honey. A creamy 4-ingredient morning smoothie ready in 5 minutes.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

The classic potato chip sandwich: white bread, generous mayo, and a towering pile of chips crushed between the slices. A 3-ingredient, 5-minute British pub snack and childhood guilty pleasure.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Honey roasted almonds with a sweet sugar-salt coating made from scratch. Oven-roasted first, then glazed with honey and oil on the stovetop for a crunchy snack.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Pineapple breakfast shake blended with banana, skim milk, pineapple juice, and vanilla. A creamy, tropical smoothie with no added sugar, ready in minutes.