2,277 stack recipes

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.

A quick and easy way to make pickled beets, you don't have to wait for days, or do the canning process. Within 30 minutes, you will be able to enjoy these delicious picked beets.

Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Slow cooker spiced cranberry cider, apple cider mulled low with cranberries, orange, and a generous mix of cinnamon, clove, star anise, and candied ginger. A fragrant, hands-off hot drink for fall and holiday gatherings.

Oven-toasted sunflower seeds with optional oil and salt. Golden and crunchy in 8 minutes. A simple, healthy snack or salad topper.

Winter Squash Soup with Cinnamon and Cloves recipe

These Easter Bunny Face Cupcakes are so cute, and cakes are so moist, coated with vanilla frosting and coconut flakes, enjoy these pretty bunny face cupcakes!

Make your own beef jerky with this tasty recipe that's extremely easy to follow and understand.

Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.