3,048 bitter recipes

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

No-bake peach ice cream cake layered with gingersnap crumbs, toasted almonds, crystallized ginger, peach frozen yogurt, vanilla ice cream, and caramel sauce. Frozen overnight and sliced like a loaf.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.