5,712 stock recipes

Homemade Chex-style snack mix with shredded wheat, Cheerios, pretzels, and peanuts baked with Worcestershire, dill, and garlic salt. Keeps for 6 weeks.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

Make your own pops at this Halloween, easy to make, and taste good!

Fudgy one-bowl peppermint brownies made with real unsweetened chocolate, drizzled with white chocolate, and topped with crushed candy canes. A festive holiday brownie.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Spiced cranberry relish caramelizes sugar, then cooks fresh cranberries with diced orange, lime, raisins, ginger, cinnamon, and vanilla bean for a complex holiday relish that improves with time.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Homemade sweet gherkins the old-fashioned way: a 4-day process of soaking, brining, and building layers of spiced vinegar-sugar syrup. Turmeric, cinnamon, and celery seed. Water bath canned for the pantry.

Spiced pickled peach slices preserved in white wine vinegar with brown sugar, dried chili peppers, cinnamon, cloves, and allspice. Ready after 3 weeks of curing in the jar.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.

Creamy cheese fondue made with American cheese, cream cheese with chives, and dry white wine. Smooth, rich, and ready for dipping with bread sticks or crusty French bread.