10,000 recipes
Spinach, blue cheese, pecan, and cranberry wraps: a tangy cream cheese spread studded with blue cheese, toasted pecans, and dried cranberries, rolled with crisp apple and baby spinach. A no-cook salad in a tortilla.
Fluffy buttermilk dumplings loaded with fresh herbs and celery leaves. Butter cut into the dough gives them a tender, biscuit-like texture that soaks up stew beautifully.
Swedish meatballs in a creamy dill and mushroom sour cream sauce, served over egg noodles with green beans. Club soda in the meat mixture keeps them light and tender.
Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.
Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.
Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.
A simple macaroni and cheese dish that takes no time to make or even enjoy!
Bread machine wine and cheese bread with white wine, sharp cheddar, and a touch of applesauce for a tender crumb. Dump, push start, and walk away. A savory loaf with golden crust and tangy bite.
Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.
Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.
Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.
Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.
Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.
Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.
A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.
This easy to make cake is moist, creamy and everyone loves it.