2,429 wafer recipes

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Sausage balls with sharp cheddar and Bisquick, shaped walnut-sized and baked in 15 minutes. The classic Southern party appetizer with just 4 ingredients.

Baked acorn squash halves stuffed with crushed pineapple and cinnamon. A diabetic-friendly side dish steamed in a water bath until fork-tender and naturally sweet.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Two-ingredient drop biscuits using Bisquick and water. Just stir, drop, and bake for 12 minutes. The fastest path to warm, golden biscuits when you need bread on the table right now.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Baked brie wrapped in puff pastry with crumbled blue cheese and chopped walnuts pressed on top. Golden, flaky, and melty with a sharp, nutty bite.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.