5,880 wafer recipes

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.

Raspberry cranberry Jello ring mold with crushed pineapple, whole cranberry sauce, fresh raspberries, and walnuts. A festive, make-ahead holiday side or dessert with a jewel-toned shimmer.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Very light and tasty recipe, a very good breakfast.

Five-ingredient whole wheat peasant bread for the bread machine. Just flour, water, honey, salt, and yeast for a simple, hearty everyday loaf.

Bread machine French bread with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A crusty, simple loaf with zero kneading required.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.

Creamy frozen peach drink blended with peach ice cream, coconut cream, and soda water, served in a chilled glass with fresh mint. A tropical non-alcoholic treat.

Homemade orangeade with orange juice, lemon juice, and honey dissolved in water with fresh orange slices. A natural citrus drink with no refined sugar, ready in 10 minutes.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.