10,000 bitter recipes

Triple-layer chocolate-glazed cheesecake with a chocolate cookie crust, a dark chocolate layer, a brown sugar pecan layer, and a classic cream cheese layer, all topped with warm chocolate glaze. A show-stopping celebration dessert.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

One of my favorites. These are the cookies I make when I am trying to impress someone or cheer a person up. Though they are made with milk chocolate they are not too sweet. The edges are airy and crunchy and the center is soft and chewy.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Baked Mexican eggs with mushrooms, green pepper, tomatoes, and crumbled bacon in individual dishes. A simple, hands-off brunch that bakes in 20 minutes.

Buttery shortbread triangles studded with toffee brickle chips that melt into caramel pockets. Elegant one-pan bars with four flavor variations.

Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Chocolate shots slice-and-bake cookies with oats, butter, and powdered sugar rolled in chocolate sprinkles. A make-ahead icebox cookie with a fun, crunchy sprinkle-coated edge.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.