As the country responds to the coronavirus pandemic, people across America are hunkering down at home. To brighten the mood, many musicians are performing concerts and streaming them online—for free. We’ve rounded up the best resources for finding free concerts. They’re being updated all the time, so check back regularly.
See more about how to cook, clean and make the most of your time indoors.
Billboard’s Event Calendar
No surprise that the music authority Billboard has one of the most robust calendars for live music featuring Garth Brooks and Trisha Yearwood, Metallica, Michael Buble and so, so many others. Some of the performers will give live shows on Billboard’s Facebook page. Other concerts will be available on TV, social media or online.
NPR’s Genre-Organized Calendar
Looking for country concerts? Jazz? Pop? NPR’s calendar breaks down the concert schedule by date and genre. Bookmark this list if you’re open to hearing new artists in your favorite categories, whether it’s rockabilly from J.D. MacPherson or opera from The Met.
Vulture’s Livestream Calendar
Vulture applies a broad definition of “free concert.” Their online calendar includes both live streaming shows and a list of artists and social media accounts that are regularly posting live music. Indie music fans will enjoy the eclectic selection, which includes everybody from Miley Cyrus to Andrew Lloyd Webber (and Lin-Manuel Miranda).
Mahogany’s Instagram Account
Mahogany posts near-daily 30-minute concerts to their Instagram account. They’ll post the artist and time every day, and you can tune into IG Live to watch artists like Jake Isaac, Dodie and Luz.
1 / 60Taste of Home
Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It’s hard to resist the caramel-coated treat. —Taste of Home Test Kitchen Get Recipe
Decadent Chocolate Crepe Cake
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, AlbertaGo to Recipe
Mini Maple Cinnamon Rolls
Maple syrup sweetens these lovely little cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. —Juanita Carlsen, North Bend, OregonGo to Recipe
Baklava
Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. Once you learn how to make baklava, you’ll see it’s not difficult. Even working with phyllo is easier than you’d expect. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. —Judy Losecco, Buffalo, New YorkGo to Recipe
Chocolate Eclairs
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, WisconsinGo to Recipe
Italian Cream Cheese Cake
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, MissouriGo to Recipe
Maple Butter Twists
My stepmother passed on the recipe for this delicious yeast coffee cake that’s shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, IndianaGo to Recipe
Coconut Cheesecake & Rhubarb Compote
I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, WisconsinGo to Recipe
Olive Focaccia
When I add my own special touches to a basic focaccia recipe—including sun-dried tomatoes, olives and roasted sweet red peppers—the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, WisconsinGo to Recipe
Cherry Danish
These ruby-studded pastries will be the first to disappear from your brunch table. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, TXGo to Recipe
Best Ever Breadsticks
Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They’re an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, OregonGo to Recipe
Cherry-Pecan Streusel Rolls
It’s a treat watching guests enjoying these rolls. The tart cherries, sweet almond paste and crisp streusel topping have them reaching for seconds every time. —Jeanne Holt, Mendota Heights, MinnesotaGo to Recipe
Chocolate Babka
I love this chocolate babka. It’s a rewarding recipe for taking the next step in your bread baking. Even if it’s slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, WisconsinGo to Recipe
Poteca Cake
“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.”
—Rachelle Stratton
Rock Springs, WyomingGo to Recipe
Focaccia Barese
This focaccia recipe has been in my mom’s family for several generations. It’s one of my most requested dishes. In fact, some hosts tell me I can’t attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, IllinoisGo to Recipe
Dutch Apple Cake
My husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, OntarioGo to Recipe
Lemon Cream Puffs
The fluffy filling for these light crisp shells has a delectable citrus flavor. —Doreen Martin, Kitimat, British ColumbiaGo to Recipe
Contest-Winning German Chocolate Cream Pie
I’ve won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, MichiganGo to Recipe
Chocolate Cannoli
Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.—Taste of Home Test KitchenGo to Recipe
Three-Layer Chocolate Ganache Cake
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they’re easier to work with when frozen. —Kathleen Smith, Overland, MissouriGo to Recipe
Homemade Bagels
I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.Go to Recipe
German Apple Strudel
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, OregonGo to Recipe
Homemade Churros
These fried cinnamon-sugar goodies are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don’t be surprised if people start dunking…and then go back for more fritters.Go to Recipe
Gingersnap Crumb Pear Pie
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, TexasGo to Recipe
Swiss Cheese Bread
This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, MinnesotaGo to Recipe
Bee Sting Cake
This bee sting cake (aka bienenstich) may look daunting, but it’s well worth the effort. Take each step at a time, and you’ll be surprised how easy it is to make. —Taste of Home Test KitchenGo to Recipe
Sage & Gruyere Sourdough Bread
A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I’m thrilled to share it. —Debra Kramer, Boca Raton, FloridaGo to RecipeTaste of Home
Minted Chocolate Torte
Our family has enjoyed this remarkable layered cake for years. It’s a favorite for many occasions. —Barbara Humiston, Tampa, FloridaGo to Recipe
Soft Giant Pretzels
My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, ColoradoGo to Recipe
Lemon Chiffon Cake
This moist, airy lemon chiffon cake was my dad’s favorite. Mom revamped the original recipe to include lemons. I’m not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, WashingtonGo to Recipe
Baklava Cheesecake
With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, LouisianaGo to Recipe
Lemon Ricotta Fritters
These mouthwatering fritters are golden brown outside, soft and cakelike inside, and have a lovely citrusy and creamy flavor from the classic duo: lemon ricotta. Fritters are great served warm with jam or honey. —Tina Mirilovich, Johnstown, PennsylvaniaGo to RecipeTaste of Home
Unicorn Cake
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, IowaGo to Recipe
Hungarian Nut Rolls
It isn’t officially the holidays until I’ve made this treasured nut roll recipe from my husband’s grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, MichiganGo to Recipe
Rainbow Cookies
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New YorkGo to RecipeTaste of Home
Maple Nut Coffee Cake
Every time I make this coffee cake for the holidays or church functions, the pan is emptied in a hurry. People rave about it. —Rosadene Herold, Lakeville, IndianaGo to Recipe
Cinnamon Twirl Roly-Poly
My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New YorkGo to Recipe
Pumpkin Pan Rolls
Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, KansasGo to Recipe
Winning Rhubarb-Strawberry Pie
While being raised on a farm I often ate rhubarb, so it’s natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, IowaGo to Recipe
Chocolate-Raspberry Whoopie Pies
I’ve saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It’s one of my grandson’s personal favorites. —Nancy Foust, Stoneboro, PennsylvaniaGo to Recipe
Italian Ricotta Easter Bread
I changed our family’s traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! — Tina Mirilovich, Johnstown, PennsylvaniaGo to Recipe
Jamaican Chocolate Cookies with Caramel Creme
I made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North DakotaGo to Recipe
Lemon Ricotta Cake
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, WashingtonGo to RecipeTaste of Home
Slow-Cooker Peach Crumble
I look forward to going on our beach vacation every year, but I don’t always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, VirginiaGo to Recipe
Dulce de Leche Cheesecake
I’m originally from Paraguay, and dulce de leche reminds me of where I came from. If you can’t find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, AlabamaGo to Recipe
Pecan Kringle Sticks
My family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. —Connie Vjestica, Brookfield, IllinoisGo to Recipe
Chocolate Pinwheel Bread
This swirled yeast bread is chock-full of chocolate chips. The sweet slices don’t need any butter. Keep one loaf for your family and share the other with a neighbor. —Dawn Onuffer, Crestview, FloridaGo to RecipeTaste of Home
Crunchy Breadsticks
These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.Go to RecipeTaste of Home
Peanut Butter ‘N’ Jelly Cake
I made this fun and flavorful peanut butter and jelly cake for my son’s first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly—especially when it comes tucked into cake and frosting! —Linda Graybill, Sebring, FloridaGo to Recipe
Apple Raisin Bread
I’ve been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn’t stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, WashingtonGo to Recipe
Caramel-Pecan Apple Pie
You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny’s table. —Jean Castro, Phoenix, ArizonaGo to RecipeTaste of Home
Cinnamon Roll Macarons
These macarons are a fall and winter staple for me. Inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Other fillings would taste great with this—including custard, mousse, ganache or other buttercream.
—Elizabeth Ding, El Cerrito, CaliforniaGo to Recipe
Sweet Potato Crescents
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They’re a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, NebraskaGo to Recipe
Cranberry Pumpkin Bread
Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my “secondhand turkey” casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, IllinoisGo to Recipe
Caramel Pecan Cheesecake
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I’ve tasted. —Deidre Sizer, Cedarville, OhioGo to Recipe
Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, ColoradoGo to RecipeTaste of Home
Classic Long Johns
I came across the recipe for these wonderful raised doughnuts many years ago. I remember Mom making some similar to these. You can frost them with maple or chocolate glaze, then top with chopped nuts, jimmies, toasted coconut or sprinkles. —Ann Sorgent, Fond du Lac, WisconsinGo to Recipe
Pumpkin Cranberry Bread Pudding
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New YorkGo to Recipe
Cinnamon Swirl Bread
Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves. —Diane Armstrong, Elm Grove, WisconsinGo to Recipe
S’mores Cheesecake
This sweet and decadent cheesecake features graham crackers, chocolate and marshmallows. Enjoy! —Kurt Anderson, Willmar, MinnesotaGo to Recipe ⓘ
