3,111 bitter recipes

This recipe is a tradition in my husband's Swedish family. It makes enough cookies to feed the Swedish Army.

Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.

Prosciutto-wrapped asparagus bundles topped with Parmesan and broiled until the cheese crisps. An elegant low-carb appetizer with just 6 ingredients.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.