2,626 bitter recipes

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

Sweet-savory quick bread with chopped dates, shredded cheddar, and walnuts baked into a moist loaf. Slice it thin for tea time or toast it with butter. Even better the next day.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Quinoa corn bread made with ground quinoa meal and buttermilk for extra protein and a tender crumb. Wheat-free cornbread with a nutty flavor that bakes up golden in under 30 minutes.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

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.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Frontier fudge with three kinds of chocolate, marshmallows, evaporated milk, and chopped nuts. A big-batch candy recipe that makes five pounds of rich, creamy fudge for holiday gifting.

Almond crisp bars with rolled oats, coconut, and toasted almond pieces in a buttery brown sugar base. Six ingredients pressed into a pan, baked, and cut while warm into chewy-crisp squares.

This is a classic recipe, these chocolate pound cakes are always great!

Lehigh County oatmeal cookies with almond extract, rolled oats, and melted butter. A thin, crispy Pennsylvania Dutch heritage cookie that bakes in just 5 minutes.