5,614 tater recipes

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Maple applesauce simmers peeled apples with cinnamon sticks and a splash of maple syrup. Just four ingredients, no added sugar beyond the syrup. Serve warm over potato pancakes or regular pancakes.

Cold-brewed herbal iced tea made overnight with flavored tea bags and filtered water. A caffeine-free, no-cook method for smooth peppermint, strawberry, or lemon tea.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.

Homemade semolina pasta with just durum semolina flour, all-purpose flour, and water. No eggs needed. A simple, eggless fresh pasta dough with satisfying chew and golden color.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Homemade oatmeal milk blended from cooked oats, banana, vanilla, and water. A creamy, dairy-free milk alternative with natural sweetness and no added sugar, ready in 10 minutes.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Ryzi me araka: traditional Greek rice and peas simmered with onion and olive oil in a one-pot pilaf. Simple, vegan, and a no-fuss weeknight side from the Greek home-cooking playbook.