10,000 bitter recipes

Chocolate thumbprint cookies rolled in chopped nuts, filled with sweet vanilla cream, and crowned with a chocolate kiss pressed into the center. A holiday cookie tray classic with three textures in every bite.

Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.

Yeast crumb cake is the old-world German streuselkuchen style, with a soft yeasted cake base and thick cinnamon-sugar streusel topping. Brunch coffee cake worth the slow rise.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

A no-bake holiday chocolate dessert with a vanilla wafer crust, buttery filling, and cocoa whipped cream layered with walnuts, bananas, and cherries. Chill overnight and slice.

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

Hunkar begendi, a classic Turkish dish of smoked eggplant folded into a creamy bechamel sauce with mozzarella and nutmeg. Smoky, silky, and rich from charring the eggplant whole.

Millionaire shortbread: classic three-layer Scottish bar with buttery shortbread base, chewy homemade caramel, and dark chocolate top. Made from scratch with sweetened condensed milk and corn syrup for the proper caramel pull.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

German chocolate cake mix topped with a melted Snickers and butter glaze and a sprinkle of flaked coconut. A four-ingredient potluck cake that comes together start to finish in under an hour.

No-bake graham cracker crust: just three ingredients (graham crumbs, butter, sugar) pressed into a pie plate and chilled. Perfect base for cheesecakes, icebox pies, and cream pies.

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Kirsch-spiked cherry cobbler topped with cream cheese shortcake biscuits and served with cherry brandy whipped cream. A rustic-elegant dessert in under an hour.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.