3,819 bitter recipes

Autumn's fast approaching, so why not try this scrumptious dish that will explore your sense of taste!

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Jan's 1940s apple pie heaped with McIntosh and Cortland apples, finished with a quick water-rinse trick on the top crust that produces an exceptionally flaky finish.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.

Hunkar begendi, a classic Turkish dish of smoked eggplant folded into a creamy bechamel sauce with mozzarella and nutmeg. Smoky, silky, and rich from charring the eggplant whole.

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Kirsch-spiked cherry cobbler topped with cream cheese shortcake biscuits and served with cherry brandy whipped cream. A rustic-elegant dessert in under an hour.

Five-ingredient quick scones with butter, flour, milk, baking powder, and salt. No eggs, no sugar, ready in 30 minutes for warm tea-time scones with butter and jam.

Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs.

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.

Silky butter whipped with chopped anchovies for a savory spread that transforms plain toast or sandwiches into something special.

Soft yeast cinnamon rolls baked in muffin tins for tidy, individual swirls. A rich milk-and-butter dough gets a generous cinnamon-sugar filling, rolled, sliced, and baked golden. A from-scratch classic.