8,789 white recipes

Hearty apple buckwheat muffins packed with tart Granny Smith apples, earthy buckwheat flour, cinnamon, raisins, and walnuts. The fruit keeps them moist while buckwheat adds nutty, whole-grain depth.

Chewy homemade fruit gummies set with gelatin and flavored with vanilla and strawberry essence. These colorful jujubes need just a candy thermometer and patience while they firm up overnight.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Overnight sourdough pancakes with a tangy, fermented flavor and tender, lacy edges. The best way to use up your sourdough discard while creating a Sunday-worthy breakfast.

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.

Cappuccino muffins with cocoa, espresso crystals, bittersweet chocolate, and orange zest. Sour cream and half-and-half keep the crumb tender while coffee deepens the chocolate flavor.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Creamy spinach and tomato pasta sauce built from fat-free cream cheese, frozen spinach, and chopped tomatoes. A 5-ingredient weeknight dinner that comes together while the pasta cooks.

Cheese garlic-herb biscuits with sharp cheddar baked into the dough and brushed with garlic-parsley butter while still hot. The seven-ingredient Red Lobster-style copycat in 20 minutes.

Muffins that taste like donuts, dipped in melted butter and rolled in cinnamon sugar while hot. Soft, cakey muffins with an optional jam-filled center for a jelly donut twist.

Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

Greek apple pastry rolled in flaky phyllo with cinnamon-spiced apples, walnuts, and currants. Buttery, golden, dusted with powdered sugar while hot for that signature shattering crackle. A traditional milopita from the Greek table.

Vibrant pink beetroot dough swirls through pale yeast dough in this stunning two-tone loaf. Natural beet juice creates the vivid color while butter enrichment keeps the crumb soft and tender.

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.