3,492 bitter recipes

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Kalbsschnitzel mit feinen Gemusen, German veal cutlets pan-seared in butter and topped with stewed tomato, asparagus spears, and sauteed mushrooms. A classic Bavarian main plated over pureed potatoes.

Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Creamy Vidalia onion and mushroom casserole with a cream cheese sauce, topped with cheddar and cracker crumbs. A rich vegetable side dish baked until bubbly.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Greek honey bread from the island of Sifnos with ricotta cheese, eggs, cinnamon, and three cups of honey baked in a dough-lined pan. A traditional Cycladic sweet pastry cut in diamond shapes.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.