2,566 tater recipes

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Filipino beef and bean sprouts lumpia: crisp golden spring rolls packed with ground beef, crunchy water chestnuts, and fresh mung bean sprouts seasoned with patis. Sealed with a quick flour paste and fried until shatteringly crisp.

A delicious dish made with pearl barley, juicy apples and a bit of double cream that just might make you lucky like the Irish!

Crispy battered chicken strips with a tangy lemon sauce, tossed with colorful bell peppers. This Chinese-style deep fried lemon chicken is ready in one hour and rivals your favorite takeout.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.