983 stack recipes

Citrus ice made with orange, grapefruit, and lemon juice frozen into a refreshing granita-style dessert. A light, diabetic-friendly frozen treat with bright triple-citrus flavor.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

These were easy and so cute! I made 1/2 a recipe piped with tip 12 and got 25 mushrooms.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Crunchy caramelized sugar brittle loaded with Brazil nuts and topped with melted chocolate. Just 4 ingredients and 20 minutes for a homemade candy that rivals anything from a confectionery shop.

Quick pita bread pizza topped with pan-fried eggplant, roasted red pepper, pepperoni, and spaghetti sauce. A Greek-meets-Italian snack or appetizer baked in just 5 minutes.

Homemade frozen yogurt pops with just three ingredients: low-fat yogurt, frozen fruit juice concentrate, and milk. A healthy kids' snack that freezes in 2 hours.

Mini cherry pies made in a sandwich maker with store-bought pie crust and cherry pie filling. A 2-ingredient, 17-minute shortcut dessert drizzled with icing.

Chocolate banana shake made with cold skim milk, ripe banana, chocolate syrup, and vanilla. Thick, frothy, and naturally sweet from the banana.

Strawberry raspberry yogurt shake with skim milk, low-fat yogurt, and vanilla. Light, frothy, and naturally sweet with fresh mashed berries.

Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that's clean-tasting and full of depth.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.