2,627 tater recipes

Warm and soft pears poached in wine with vanilla and blue cheese.

Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches

Honey spear pickles with cucumbers and onions brined overnight, then canned in a sweet honey-vinegar syrup with mustard seed, celery seed, and turmeric. A golden, sweet-tangy refrigerator or canning pickle.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Tajik non bread made easy in a bread machine with yogurt, whole wheat flour, and sea salt. A soft, tangy Central Asian loaf with old-world flavor and zero-effort baking.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

A rich chocolate coconut layer cake made from scratch with unsweetened baking chocolate, brown sugar, and light cream, topped with a pink cinnamon candy boiled frosting. Retro baking with serious wow factor.

Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

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

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.