2,943 bitter recipes

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Cheesecake pumpkin pie layers a graham-pecan crust with a creamy pumpkin-cream cheese filling spiced with cinnamon, ginger, nutmeg, and cloves. Hybrid Thanksgiving showstopper.

Try something new when it comes to meatballs with this tasty recipe that uses mushrooms, cheese and oregano.

Grilled chicken satay skewers marinated in lime, soy, and fish sauce with a creamy spicy peanut dipping sauce. Ready in under 30 minutes for an easy Thai appetizer or main.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.

Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.

Crispy loaded potato skins stuffed with cheddar cheese, crumbled bacon, and scallions. Baked twice for extra crunch, with a make-ahead option for easy party prep.

40-second omelette: a fast French-style omelette made from two eggs, water, and butter, ready to fold and plate in under a minute. The classic single-serving breakfast technique.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.