117 stain recipes

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Easy cream of tomato soup made from scratch with just four ingredients: tomato juice, milk, butter, and flour. A homemade alternative to the canned version, ready in 25 minutes.

Hearty chili soup with ground beef, kidney beans, strained tomatoes and a surprising swirl of cream. Simple to make with just a handful of ingredients, simmers low and slow.

Sweet and sour meatballs simmered in a tangy cranberry-tomato sauce. A classic Jewish-American holiday and Shabbat dish that turns pantry cans into a glossy, crowd-pleasing dinner over rice or challah.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

This super moist carrot cake was absolutely delicious and much much lower-fat than a regular carrot cake, thanks to applesauce and yogurt instead of butter and cream cheese. I used whole wheat pastry flour to make it even more nutrition dense. I will be making this low-fat carrot cake again for sure.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Great recipe, measurements worked out perfectly. Used the resulting jelly with Apple stuffed pork chops (linked below). The sweet slightly tart would work great with some spice, perhaps red pepper flakes added for a sweet-spicy kick.

Homemade ricotta cavatelli pasta with just flour, ricotta, and egg. Hand-rolled into small finger shapes that hold sauce beautifully. Freezes well for future meals.

This recipe comes from one of my Norway friends, she gave me this good recipe: These rolls I make from leftover cake vreks! You can have any kind of cake in it but half of the crumbs must be from chocolate cake. I store leftover in my freezer and make this recipe when I want to.

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.

Persimmon walnut coconut cookies fold ripe persimmon pulp into a soft, cake-like dough with toasted walnuts, sweet coconut, cinnamon, and allspice. A late-fall cookie when persimmons hit the markets.

Prune spice cake baked in a bundt pan with buttermilk, oil, pecans, cinnamon, and nutmeg. Incredibly moist from the prunes and oil with a dense, tender crumb.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

No-bake fig candy balls made with dried figs, raisins, pecans, peanut butter, and honey, rolled in powdered sugar. A naturally sweet fruit and nut confection.