3,492 bitter recipes

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.

Horseradish-breaded pan-fried fish served over buttery mashed potatoes with a fresh chive oil drizzle and crispy fried leek garnish. A restaurant-quality dinner at home.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Classic Reuben sandwiches with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese on buttered rye bread. Broiled or grilled until the cheese melts.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

Old-fashioned chocolate caramels cooked with cream in two stages and studded with walnuts. A chewy, cocoa-rich homemade candy with a deep caramel undertone and a clean, smooth bite.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Loaded mashed potato casserole with sauteed peppers, onions, crumbled bacon, and melted cheddar broiled on top. A crowd-pleasing side dish that turns leftover mashed potatoes into something special.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.