10,000 bitter recipes

Bailey's chocolate chip cheesecake on a graham crust, spiked with Irish cream and studded with chocolate chips. Finished with coffee-laced whipped cream and chocolate curls for a grown-up holiday dessert.

Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.

A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Crustless cheesecake with two pounds of cream cheese, sour cream, butter, and a hint of lemon, baked in a water bath until silky and chilled overnight until dense. A New York-style classic without the crust.

Simple drop cookies with orange zest and apricot preserves baked into buttery dough for festive treats that brown beautifully at the edges.

Vanilla pignoli biscotti are buttery Italian twice-baked cookies packed with toasted pine nuts and fragrant vanilla. Crisp enough to dunk in coffee, with a tender, golden crumb.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.

Chocolate espresso bread pudding with currants, croissants, and bittersweet chocolate. A grown-up dessert with deep coffee and chocolate notes, soaked overnight for the richest custard.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Twisted peppermint candy cane cookies with red and white dough, sprinkled with crushed candy while still warm. A festive holiday baking project that kids and adults both love shaping by hand.

Slow cooker butternut squash with apples layered with brown sugar, butter, and mace. A sweet, caramelized side dish that cooks hands-free for hours.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Pumpkin Kahlua cake made with spice cake mix and real pumpkin puree, topped with a buttery Kahlua glaze. A boozy fall dessert with warm spice and rich coffee flavor.

Make-ahead sausage breakfast casserole with buttered bread layers and cheese. Assemble the night before, bake in the morning for easy brunch.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.