10,000 bitter recipes

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.

Garlic scallop saute with mushrooms, shallots, lemon juice, and a sherry pan sauce. Milk-soaked and flour-dusted scallops seared golden in butter and oil in under 25 minutes.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

Baked cinnamon-sugar doughnuts and doughnut holes made from Bisquick batter, twisted into playful bow knot shapes and dunked in melted butter. Ready in 20 minutes flat.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

You don't need to be a farmer to enjoy this scrumptious casserole made with creamed corn and cheddar cheese.

Rolled veal scallops with prosciutto: pounded veal cutlets spread with sage-garlic butter, layered with prosciutto and fontina, rolled, skewered, and broiled. Italian saltimbocca on a stick.

Bacardi rum cake bakes a yellow cake mix with vanilla pudding, dark rum, and chopped pecans, then soaks in a butter-rum glaze for a moist, boozy Bundt. Classic 1970s holiday cake.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

Scrumptious pastries made with succulent ground caribou, jalapeno peppers and tomato sauce.

Rhubarb custard pie with a buttery crumb topping in a pre-baked pastry shell. Tart rhubarb pieces set in a vanilla egg custard with a sweet, crumbly streusel on top for the best of both textures.