3,111 bitter recipes

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.

Basic graham cracker cheesecake crust: three ingredients pressed into a springform pan and chilled. The blueprint no-bake crust that swaps to gingersnap or chocolate wafer for any cheesecake variation.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Peanut butter balls dipped in melted chocolate get mini M&M irises pressed into the center for spooky Halloween eyeball treats that kids love making and eating.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Crisp-tender julienned carrots and zucchini steamed and tossed in lemon butter with poppy seeds. A bright, low-calorie side dish that's on the table in 20 minutes flat.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

Very tasty and you can definitely notice the great flavor from all these spices.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Bubble and squeak is a traditional British dish that is made from leftover mashed potatoes and cabbage. It's a delicious way to repurpose your Christmas dinner leftovers!

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.