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Phillippa's Sausage Rolls

Phillippa's Sausage Rolls

I recently made the sausagerolls from Phillippa's Home Baking, which use rough puff pastry and a mixture of beef and pork mince
Apple Streusel Blondies

Apple Streusel Blondies

This AppleStreuselBlondies was so good it even made it on to our monthly menu planner. They are loaded with apples, walnuts, and a delicious streusel topping
CHINESE-STYLE HONEY RIBS

CHINESE-STYLE HONEY RIBS

combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. com), and when you’ve got guys coming over, you’ve got to have ribs
Hoisin Chicken

Hoisin Chicken

If you’re looking for recipes using hoisin sauce and chicken, you’ve found yourself a winner with this idea
Soy Sauce Noodles

Soy Sauce Noodles

Yes, this has absolutely nothing to do with SoySauceNoodles. In a small bowl, whisk together soysauce, dark soysauce, Shaoxing wine, sesame oil, sugar, and sriracha
Tropical Kale Smoothie

Tropical Kale Smoothie

2 heaping cups of kale. I'm on a mission of pushing myself and allowing uncomfortable situations to enter my life because I know that this is the only way to achieve my goals
Espresso Brownie Sandwich Cookies

Espresso Brownie Sandwich Cookies

For the espresso buttercream. For the browniecookies. 2 tablespoons instant espresso powder. Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature. To make the buttercream, beat the butter, espresso powder, sugar, and milk until light and fluffy, about 2 minutes. Pipe roughly 1 tablespoon of frosting onto half of the cookies, then sandwich with remaining cookies. 2 tablespoons instant espresso powder
Sweet potato galette with caramelized shallots

Sweet potato galette with caramelized shallots

You can truly have as many sweetpotatoes as you want in the galette. I also like to sprinkle the layers of sweetpotatowith salt and pepper as I go
Raw chocolate coconut macaroons

Raw chocolate coconut macaroons

Mix coconut butter, agave, cacao powder, vanilla vodka and salt in a large bowl. Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Add 2 cups of finely shredded coconut and mix well. Dehydrate at 42ºC for 24-36 hours, until the macaroons are dry on the outside and chewy on the inside. 2 3/4 cups (230g) shredded coconut, processed into coconut butter. 2 cups (170g) finely shredded coconut

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