10,000 bitter recipes

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.

Cream cheese and sour cream filled crepes topped with strawberries flambeed in strawberry liqueur and kirsch. A Brennan's classic that brings the drama.

Hard-boiled eggs baked in a silky apple-curry sauce that marries sweet caramelized onions with warm spices. Ready in 30 minutes for an easy vegetarian brunch or light supper.

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

Sweet potato and apple casserole glazed with molasses butter and topped with brown sugar and pecans. A Thanksgiving-worthy side dish baked until bubbly and caramelized.

Jalapeño, raspberry and pecans blend beautifully in this thumbprint cookie from Anna Marie Bleich of California, Mo.

Chewy puffed wheat balls coated in a brown sugar and corn syrup caramel. A classic prairie candy recipe that's sticky, sweet, and ready in 30 minutes with just six ingredients.

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

Crumb-nut cheesecake crust made with finely ground pecans, vanilla wafer crumbs, powdered sugar, and melted butter. A rich, nutty base for any cheesecake.

Pork chop and apple casserole pairs seared chops with a bed of Granny Smith apples, sauteed onion, candied ginger, and soft bread crumbs. A cozy autumn one-dish supper baked under a lid until tender.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Pfeffernuesse German pepper cookies with molasses, cinnamon, cloves, nutmeg, and black pepper, rolled in powdered sugar. Small, spicy, and deeply aromatic holiday cookies from the old country.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.