2,943 bitter recipes

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.

Pesto pie with a ricotta-egg custard base swirled with homemade basil-walnut pesto and Parmesan. A savory crustless pie that bakes firm and slices clean, perfect for brunch or a light dinner.

Parmesan rolls made from hot roll mix with grated Parmesan cheese mixed into the dough, brushed with butter and egg-washed for a golden finish. Easy homemade-tasting dinner rolls.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Tender scallops poached in their own cooking liquid, then folded into a velvety mayonnaise sauce flavored with thyme. Served over buttered toast for an elegant brunch or light supper that feels special.

Flaky phyllo pie layered with spiced ground turkey, fresh spinach, and melted mozzarella creates an impressive Mediterranean main dish.

A perfect dessert in summer and everyone loves it.

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.

Variations: Omit parsley, add tarragon or rosemary.

Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.