858 bitter recipes

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.