10,000 bitter recipes

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Marshmallow fruit salad with cherries, mandarin oranges, pineapple, bananas, and whipped cream in a cooked custard dressing. Overnight soak for deep flavor.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Rich chocolate cake made with a full can of chocolate syrup, butter, eggs, and vanilla. Dense, fudgy, and intensely chocolatey with a short ingredient list.

A warmly spiced brown sugar cake with chopped prunes, walnuts, and buttermilk baked in a 9-inch square pan. Cinnamon, nutmeg, allspice, and cloves fill every moist, tender bite. Serve with sour cream or whipped cream.

Easy tube cake made with yellow cake mix and apricot nectar, soaked with a hot rum-butter glaze for boozy sweetness.

Gingerbread house cake: a warmly spiced two-layer gingerbread cake filled with cream cheese frosting and candy, then decorated like a gingerbread house. All the festive fun without the structural engineering.

This recipe came about from a need to clean out my refrigerator, I had some fruit that need to be eaten and I used them this way, the result was tart, crispy and just plain good. There are a lot of combinations of fruit you could use but this one works well.

Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Maple nut butter whips toasted hazelnuts (or walnuts or pecans) into softened butter sweetened with real maple syrup. A spreadable, nutty, sweet finishing butter for toast, pancakes, scones, or warm biscuits.

Moist sour cream bran muffins with molasses, brown sugar, and plump raisins. Golden-topped and springy, these hearty breakfast muffins come together in 40 minutes. Makes a dozen.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.