3,029 tater recipes

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Whole berry cranberry sauce with fresh orange juice, zest, and just a cup of sugar. Done in 15 minutes from stovetop to bowl. The Thanksgiving classic that beats canned every time.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Two easy fish brine recipes for smoking: a basic salt-and-sugar brine and a stronger brown sugar cure. Customize with garlic, dill, or tarragon for smoked fish that keeps up to a year frozen.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.

Homemade boiled and baked bagels with a chewy crust and dense crumb. Shaped by hand, simmered in sugar water, and finished with sesame, poppy, or caraway seeds.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.