3,736 bitter recipes

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

Spooky chocolate cookies with pretzel stick legs coated in melted chocolate and sprinkles with candy eyes. These Halloween tarantula treats are fun to make with kids.

Low-calorie marbled chocolate cheesecake made with cottage cheese, gelatin, cocoa, and whipped egg whites on a cocoa-vanilla wafer crust. No baking required.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Frozen grasshopper ice cream pie with a chocolate wafer crust, vanilla ice cream layer, and a fluffy mint-and-chocolate liqueur topping. Boozy retro showstopper that's made days ahead.

Hawaiian macadamia nut cheesecake with a graham-macadamia crust, lilikoi (passion fruit) sauce, and strawberry sauce. A tropical island dessert with two fruit sauces.

These are very delicious cookies, we always cook them. Everytime they go very well.