983 stack recipes

Fun fruit tacos filled with strawberries, grapes, apple, and banana, topped with vanilla yogurt and toasted coconut. A kid-friendly snack ready in 25 minutes.

Peanut Butter Chocolate Rice Krispie Treats recipe

Granny's Christmas punch: grape and strawberry soda blended with pineapple, sugar, and lemon, frozen, then thawed to a slushy chill. A fizzy, fruity, kid-friendly party punch that's a holiday-table tradition.

Chocolate covered cherry smoothie blends frozen cherries, banana, and yogurt with a swirl of chocolate syrup, so it tastes like the candy in drinkable form. Thick, creamy, and ready in 5 minutes, no ice cream needed.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Chocolate popcorn haystacks with popped corn, peanuts, and chow mein noodles coated in melted chocolate chips. A 4-ingredient no-bake snack kids can help make, ready in 15 minutes.

Peanut butter, banana, and grape jelly wrap on a warm flour tortilla. The 3-minute lunchbox alternative to a PB&J sandwich, kid-approved and lunch-pail proof.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.