Recipes with sugar

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.

Christmas eggnog from scratch with bourbon, brandy, heavy cream, milk, and vanilla ice cream folded in for body. A big-batch holiday party punch finished with grated nutmeg.

These simple and delicious cookies are made with chocolate kisses and pecans.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.

Almond fortune cookies are crisp homemade Chinese-American cookies with almond extract, hand-folded around paper fortunes while still warm. Bake one sheet at a time for fresh, customized messages.

Apple coffee cake studded with fresh apple chunks, moist and flavorful, perfect for a fall morning.

Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.

Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.

Texas sheet cake enriched with sour cream for moisture and folded with chopped nuts, baked thin in a sheet pan and topped with warm chocolate icing poured straight onto the hot cake.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Very tasty pies, I used fresh cherries, still so great.

Greek kourabiedes wedding shortbread, buttery powdered-sugar cookies scented with brandy or ouzo and topped with a single clove. A snowy holiday and wedding classic that melts in the mouth.

Authentic Italian tiramisu layered with espresso-soaked ladyfingers, whipped mascarpone, and a snowy dust of cocoa and powdered sugar. The Roman classic with no shortcuts.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Super blueberry pie packs 7 cups of berries into a flaky double crust, sweetened with maple syrup, thickened with tapioca, and brushed with cream for a glossy golden top. A bakery-worthy summer dessert.

Shellfish shell marinara with littleneck clams and shrimp in a slow-simmered tomato sauce with red wine, basil, and garlic, served over shell pasta. A seafood pasta with real Italian soul.

Ham in champagne baked with two bottles of extra dry champagne, brown sugar, honey, ginger, and dry mustard. A showstopping holiday ham with a bubbly glaze basted every 15 minutes until lacquered.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

A monkey apple bread. Half bread balls is filled with apple filling, the other half is sprinkled with apple filling, then dipped into melted butter. The aroma from the oven during the baking is absolutely divine, and the bread comes out addictive and delicious.

Hazelnut cheesecake with a toasted hazelnut and vanilla wafer crust, creme de cocoa in the filling, and a broiled sour cream topping. Rich and nutty.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Fluffy drop biscuits made with cake flour for an extra-tender crumb. No rolling or cutting needed, just drop spoonfuls onto a cornmeal-dusted baking sheet and bake.

Chocolate mousse supreme with bittersweet chocolate, brandy, tempered egg yolks, and whipped cream folded into a silky, airy dessert. A classic French mousse made safely with cooked yolks.

Chilled raspberry borscht made with fresh beets, raspberries, red onion, lemon juice, and balsamic. Modern fruit-twist on the classic Eastern European cold soup, finished with a spoon of sour cream.

Flourless chocolate mousse cake with bittersweet chocolate, butter, and six eggs baked in a water bath. Dense, fudgy, and impossibly rich with just 4 ingredients.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

This host of ghosts cake is easy to make, and the result is super outstanding, want to impress your guests? Try this out!

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Rhubarb heavenly hash layers tart rhubarb sauce, sweet whipped cream, mini marshmallows, and toasted almonds in a parfait-style chilled dessert. A no-bake spring sweet that comes together in 15 minutes.

Chocolate marshmallow sandwich cookies with soft cake-like chocolate rounds and a fluffy marshmallow cream filling. Homemade whoopie pies for lunchboxes, bake sales, and after-school snacks.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Two sugar-free salad dressings in one recipe: a tangy vinegar base with dry mustard and paprika, plus a poppy seed variation with apple cider vinegar. Diabetic-friendly and oil-free.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Almond paste macaroons with cornmeal for a subtle Southern grit and honey for floral sweetness. Piped, flattened, and baked on parchment until golden with chewy centers.

Yum yum cake is a sour-cream chocolate layer cake with cocoa powder batter and melted chocolate chip frosting. Old-fashioned church-cookbook favorite with lunchbox simplicity.

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.

Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Fresh apple and sausage quiche: a savory-sweet brunch pie with bulk pork sausage, sauteed onions, sharp cheese, and cubed Red Delicious apples in a custard. Sweet, salty, and unexpected.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Worcestershire tomato ketchup is a homemade burger condiment built from caramelized red onion, fresh roma tomatoes, garlic, Worcestershire, cider vinegar, and warm spices. Serve chunky or blended smooth.