3,048 bitter recipes

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Old-fashioned hearth bread made with honey, wheat germ, and dry milk, kneaded in a food processor and baked into a rustic round loaf. Simple yeast bread with a golden, hollow-sounding crust.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

Oatmeal, whole wheat flour and honey make this delicious bread, fluffy inside and crusty outside, with the nice and tangy flavor. It is a great breakfast bread, or you can have it at any time.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Herb dinner rolls use the bread machine for dough, infused with sauteed garlic, onion, oregano, basil, and tarragon. Tear-apart soft rolls baked golden for the dinner table.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

If you have never tried to add sweet potato into potato, try this recipe. Then you will fall in love with it!

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.