10,000 recipes
Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.
Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.
Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.
Slow cooker lasagna with a homemade white sauce, ground beef, tomatoes, Italian seasoning, and mozzarella cheese. All the layers without heating up the oven.
Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.
Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.
Traditional beef stroganoff prepared with health in mind.
Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.
Gluten free rice batter bread: a quick eight-ingredient loaf using brown rice flour and potato starch, leavened with baking powder. No yeast, no kneading, ready in under an hour.
Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.
Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.
A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.
Grandma's sweet and sour chicken simmered on the stovetop in a homemade pineapple, vinegar, and brown sugar sauce with crisp-tender peppers and onion. A from-scratch take on takeout, over rice.
Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.
Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.
Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.