3,029 tater recipes

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Tangy sourdough bread made in a bread machine with active starter, bread flour, and minimal ingredients. Feed starter first for lighter loaf.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

A quick microwave brownie made with Alba chocolate mix and artificial sweetener for a low-calorie chocolate fix. Mix, microwave for 7 minutes, and you're done. Just 6 simple ingredients.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Simple blue cornbread made with blue cornmeal, barley flour, and honey. Bakes into golden-topped muffins or a pan of cornbread in under 30 minutes. Earthy, slightly sweet, and versatile.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.