Pan de yema (Oaxacan egg-yolk bread)
This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Fruit butter (appliance routes)
A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.
Putong bigas
Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.
Proja (Serbian cornmeal bread)
A plain Serbian cornmeal bread made with heated water and salt, shaped into low rounds and baked in a preheated shallow dish. This home method keeps the simple cornmeal form separate from richer dairy-filled projara.
Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Barley koji
Steamed pearled barley grown into a white koji cake with Aspergillus oryzae over about 36 hours in a 30 °C chamber, turned three times under a damp cloth.
Bean and cheese pupusas
Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.
Pão alentejano (yeast-preferment loaf)
A rounded Alentejo wheat loaf with a raised folded head. This home adaptation uses a fresh-yeast preferment, then proofs the shaped loaf and bakes it with steam.
Pandebono (Erica Dinho's Colombian cheese bread)
Colombian cheese breads made from cassava starch, precooked cornmeal, queso fresco or quesito, feta and egg; this source's version makes 12 warm, round rolls.
Pan de Cea (home adaptation)
This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.
Pan amasado (Chilean Country Bread)
Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.
Northern Alabama white barbecue sauce
A whisked, mayonnaise-based Alabama-style sauce with vinegar, lemon, honey and horseradish. The measured batch below comes from a contemporary published recipe; it is not presented as Big Bob Gibson’s original or secret formula.
New York-style bagels with an overnight cold rest
A firm bread-flour dough with barley malt is shaped into rings, refrigerated for 8–14 hours, poached below a boil, then baked hot with steam.
Mieliebrood (yeasted sweetcorn loaf)
A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.
Martabak manis
Martabak manis is a thick Indonesian griddle pancake with a porous, honeycomb crumb, cooked under a lid and finished with butter and sweet toppings.
Marraqueta paceña
A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.
Markouk (small-pan home version)
A small home-pan adaptation of Levantine markouk: rested wheat dough rolled into small rounds and cooked quickly on a hot flat pan. It is thicker and smaller than the hand-stretched sheets made on a saj.
Lepinja (Balkan flatbread)
Six soft yeast-raised flatbreads using Jernej Kitchen’s home method.
Laminated galleta de campaña
A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.
Juoda ruginė duona (Lithuanian black rye bread)
A Lithuanian dark rye loaf made with an overnight rye preferment, caraway, honey and sugar, then proofed in a loaf pan and baked in two stages.
Jianbing with a Wheat Batter and Crispy Noodles
A four-serving home adaptation of jianbing: thin wheat batter cooked with egg, spring onion and sesame, then folded around crisp fried noodles and sauce.
Honduran semitas with coating
Honduran sweet yeast breads made from an egg-enriched dough, covered in a separate sugar-and-butter paste and baked in golf-ball-sized portions.
Home-style obwarzanek (Kraków twisted ring)
A home version of the Kraków twisted ring: yeast dough is braided, briefly dipped in boiling water, topped with seeds or salt, then baked. It is not represented as a certified PGI product.
Himbasha
A round, mildly sweet wheat bread leavened with baker’s yeast and marked with a wheel pattern. This source batch uses raisins, black sesame and cardamom.
Guyanese Plait Bread
A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.
Frozen tofu (home freezer)
Drained firm tofu frozen in a home freezer so that ice reshapes the curd into a firmer, spongy, porous block for cooking; not the dried kori-dofu.
Cooked sriracha-style garlic-chilli sauce
Ripe red chillies, garlic, labelled 5% vinegar, sugar, water and salt are blended, simmered and blended smooth into a cooked chilli sauce.
Chilean marraqueta
A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.
Elevated risk
pb.LifestyleandCulture whole-milk ricotta
This 2 L whole-milk acid-set batch is labelled ricotta by the creator: heat below boiling, add acid and salt, rest and drain without pressing. It is separate from whey recovery; yield is unstated.
Elevated risk
Burger sauce
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
Elevated risk
Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
Carbonated cordial, shrub or juice
A cold finished drink charged with carbon dioxide in a home carbonator that accepts liquids other than water. Carbonating is not fermentation and does not preserve the drink.
Quick tonkatsu-style serving sauce
A small-batch, non-fermented tomato, fruit and savoury sauce assembled for crisp tonkatsu and cabbage, inspired by Japanese yoshoku serving traditions.
Elevated risk
Pikliz
Pikliz is a Haitian cabbage-and-vegetable condiment pickled with vinegar, citrus and hot peppers. It brings sharp acidity and chilli heat to rich fried foods; its history and shelf life remain unestablished here.
Canestrato-style basket cheese
A scalded cheese moulded in baskets and re-cooked in its forms in hot whey, made alongside a ricotta from the same milk, then acidified, brined and aged for months.
Fresh English hot mustard
Ten grams of English mustard powder stirred with cool water into a thick cream: the plainest, sharpest mustard there is, mixed just before the meal.
Elevated risk
Muday de trigo
Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.
Borodinsky bread (Lily McCann's home method)
A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.
Thai-style cooked sriracha sauce
Red chillies and garlic simmer in distilled vinegar, then blend with sugar and salt into a smooth, sharp, sweet-hot table sauce associated with Thailand’s Si Racha coast.
High risk
Lamb and zander with Oscypek and suska
A student cookbook pairs lamb stuffed with Oscypek and zander with suska, then serves wheat groats with a small amount of kiełbasa lisiecka.
Ployes
A thin buckwheat-and-wheat batter, loosened with cold and hot water, cooked on one side until lacy holes form and the top sets.
Bánh tiêu
Bánh tiêu is a lightly sweet Vietnamese fried bread coated with sesame. A yeast-raised dough with baking powder is rolled into small rounds and fried until puffed and golden.
Matsoni with a countertop culture
A commercial countertop-culture version of matsoni, a Georgian cultured milk. Its room-temperature method differs from the warmer Georgian production process.
Cuban bread rolls (King Arthur Baking version)
Six yeast rolls for Cuban sandwiches, shaped into long tapered loaves and slashed down the center.
Elevated risk
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
High risk
Finocchiona, starter-cultured
A Tuscan-style fennel salami made with pork and back fat. Toasted fennel, fennel pollen and Sambuca flavor this starter-cultured preparation.
Elevated risk
Feta-style brined cheese
White cheese made with a lactic starter and rennet, drained without pressing, dry-salted and covered in brine. This home adaptation allows whole milk from different dairy animals.
Fresh chèvre
Fresh chèvre is a soft goat-milk cheese with a gently tangy flavour. This home method uses a combined lactic starter and coagulant, then drains the curd in cloth before salting and chilling.
Chimodho
A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.
Biscocho de Iloilo: butter-and-sugar PagkainPinoy version
PagkainPinoy’s 24–30 piece version twice-bakes day-old soft bread with a thin butter-and-sugar coating.