9,128 sugar recipes

Low calorie clam dip made with cottage cheese instead of cream cheese, canned clams, chives, and thyme. A lighter take on classic clam dip that's ready in 5 minutes.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Curried mayonnaise spread made with just mayo and curry powder. A 5-minute condiment for sandwiches, chicken, shrimp, or lamb wraps.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Make your family seafood lovers with this scrumptious dish that's easy to make and is stress free!

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

A quick and delicious polenta recipe that's very easy to make and tastes great the next day! Best served with a bit of parmesan cheese.

An old-fashioned vinegar-pickled cabbage with whole cloves, mace, and allspice. A simple, shelf-stable recipe straight out of a Victorian-era American cookbook, updated for modern jars.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.