10,000 bitter recipes

Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Basic tart pastry with butter and shortening for a flaky, tender crust. Rolls thin, fits one large or six small tart pans, and blind-bakes golden in 15 minutes.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

No-bake chocolate coconut rice cereal bars made in the microwave with marshmallows, butter, and semi-sweet chocolate chips. Five ingredients, no oven required.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

British-style lemon drizzle cake with a crunchy sugar and fresh lemon juice topping. A simple one-bowl sponge baked in a round tin with bright citrus flavor.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Pear pound cake with buttermilk, chopped pecans, and a hint of nutmeg baked in a loaf pan. Moist, buttery crumb studded with tender pear chunks in every slice.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Mo Cookies are a big-batch chocolate chip and nut cookie that yields 60 generous, chewy rounds from a pound of butter and 6 cups of flour. Bake-sale and bake-along ready.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.