5,881 wafer recipes

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.

Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Easy homemade barbecue sauce with ketchup, onions, butter, paprika, and a finishing splash of lemon juice and Worcestershire. The 15-minute pantry-staple sauce that beats anything in a bottle.

Poulsbo bread is a Pacific Northwest 7-grain bread machine loaf with whole wheat, molasses, buttermilk, and toasted sunflower seeds. A copycat of the famous Poulsbo bakery loaf from Washington's Sluys Bakery.

A proper British boiled suet pudding with currants, wrapped in a pudding cloth and simmered for two hours. Spotted Dog is old-fashioned English comfort at its finest, served warm with custard.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.

Portobello stir fry: meaty portobello mushrooms, broccoli, tofu, and water chestnuts tossed in a miso-ginger sauce with five-spice. A plant-based Asian weeknight dinner.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Jello rolls are sweet yeast rolls filled with dry Jello powder, sugar, and pecans, rolled up cinnamon-roll style, and drizzled with a powdered sugar glaze. A colorful, retro treat.

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.