3,111 bitter recipes

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Bread machine orange bread made with fresh orange juice and orange zest for a fragrant, citrusy loaf. Just load the ingredients, press start, and let the machine do the work.

I came across this recipe in a magazine and decided to give it a try. They are sweet but so good,I love pecans and these were very easy to make.Just make sure to test your candy thermometer and then adjust your recipe temperature up or down based on your test.Give them a try,see if you like them.

If you adore banana, chocolate and peanut butter, this milkshake certainly belongs to you. It's creamy, chocolaty and absolutely divine to enjoy.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

Bread machine pizza dough made with basic pantry ingredients. Let the machine knead, pull it before the bake cycle, and shape for homemade pizza night.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Fresh blueberry pie with a tangy sour cream custard binding the berries and a crisp buttered breadcrumb crumble on top. Summer dessert with bright berry flavor and creamy texture.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.