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Almond Flour Waffles
These waffles made with almond flour are quick and easy to prepare — and so yummy! I always put yogurt and fruit on mine.
Chaffles
This chaffles recipe makes low-carb waffles that can be used in so many ways. You can change the texture by adding some almond or coconut flour, turn them into sandwiches, modify them into a dessert, change the flavor by using different cheese, etc. This is a basic chaffle, and it's delicious for breakfast with a pat of butter and a drizzle of sugar-free syrup.
Cinnamon Roll Waffles
These cinnamon roll waffles with a sweet cream cheese topping taste just like a cinnamon roll! Serve with bacon to help contrast the sweetness.
NYC Deli Bacon, Egg, and Cheese Sandwich
This NYC deli bacon, egg, and cheese sandwich takes you straight to the City. It makes a delicious hand-held breakfast.
Sourdough Rolls
These sourdough rolls have a nice crust on the outside and are light and fluffy on the inside. They're perfect for soups or sandwiches!
Chef John's Hot Cross Buns
Real hot cross buns have the cross baked into them, not piped on afterward. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' website.
Steamed Barbecue Pork Buns
You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.
Slow Cooker Bread
Bread made in the slow cooker actually turns out a decent loaf, and it's very easy to make. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor — it also makes it easier to release the bread from the slow cooker.
Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Lebanese Mountain Bread
This Lebanese mountain flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Southern Summer Squash Pudding
This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.
Delicious Pumpkin Bread
Got this recipe for pumpkin bread made with fresh pumpkin from my mom. This easy, quick bread recipe with walnuts (or raisins!) comes together in just minutes with either boiled, steamed, or roasted fresh pumpkin. If you don't have cooked pumpkin, just use canned instead.
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