3,492 bitter recipes

Glazed honey spice cookies with cinnamon, cloves, mace, and allspice, finished with a thin vanilla sugar glaze. Old-world cookies that bake up firm, keep beautifully, and taste better the day after baking.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Date-nut pinwheel cookies with brown sugar dough rolled around a sweet date and chopped nut filling. The classic icebox cookie that slices into spirals before baking.

Orange chocolate tea bread with Grand Marnier, walnuts, and chocolate chunks baked into a buttery loaf, topped with a melted chocolate-orange liqueur glaze. Rich and elegant.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

No-bake creme de menthe squares with a chocolate graham cracker base, minty buttercream middle, and glossy chocolate top. A classic holiday treat, chilled and sliced.

Four-layer double-chocolate torte with unsweetened chocolate cake, chocolate filling, and whipped cream frosting in alternating layers. A tall, impressive celebration cake with intense chocolate flavor and a light cream finish.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

French onion soup with caramelized Spanish onions, white wine, and beef broth, finished with a Jarlsberg, Swiss, and Parmesan crust under the broiler. Classic bistro soup, made at home.

Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

One-pot shrimp and clam rice cooked in tomato, white wine, and clam juice, finished with crumbled feta. Like a quick, cheesy take on seafood paella in about an hour.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

Five-spice-rubbed roast beef served with a homemade spiced blackberry ketchup, sweet, tart, and gently fiery with cinnamon, ginger, and cayenne. An elegant roast with a surprising fruit condiment.

Best Sex in a Pan is a retro layered icebox dessert with a walnut shortbread crust, sweet cream cheese filling, vanilla and chocolate pudding stripes, and a Cool Whip topping finished with shaved chocolate.