Recipes with sugar

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

No-bake fig candy balls made with dried figs, raisins, pecans, peanut butter, and honey, rolled in powdered sugar. A naturally sweet fruit and nut confection.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Old-fashioned brownies live up to their name: chewy-fudgy texture that's neither cakey nor candy-dense, studded with raisins and chopped nuts. A vintage one-bowl brownie with deep chocolate flavor.

Turkey breast slices rolled around a herb-bright spinach stuffing with fresh basil, thyme, and lemon zest, then seared and baked with a savory mushroom sauce. A complete lean dinner with steamed potatoes and green beans.

Chocolate fudge with dates, nuts, and a bright hit of orange zest cooked to soft-ball stage on the stovetop. A fruity twist on classic homemade fudge that makes 81 bite-sized squares.

Cranberry orange tart with a buttery almond shortbread crust and glistening marmalade-glazed cranberry filling. A stunning make-ahead holiday dessert that chills overnight.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

A classic St. Louis hotel cheesecake baked low and slow with 2 lbs of cream cheese, citrus zest, and folded egg whites for an impossibly light, creamy texture on a graham cracker crust.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Flourless orange sponge cake drenched in a bittersweet chocolate-honey-orange glaze. Made with matzo cake meal and potato starch for Passover.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

Final exam brownies pile fudgy chocolate batter with marshmallows, nuts, chocolate chips, and colorful M&M's. The over-the-top dorm-room treat for stressful study sessions.

Soft Shell Crabs in Black Bean and Chili Sauce recipe

Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.

Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Italian cheesecake blends silky mascarpone with creamy ricotta, brandy, and vanilla, then bakes into two graham cracker pies with a tender, lightly set filling. A no-water-bath cheesecake with old-country flavor and zero fuss.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Sweet and tangy Southern ranch beans loaded with brown sugar, mustard, stewed tomatoes, and two kinds of beans. The ultimate BBQ side dish ready in 45 minutes.

Rotkrautsalat is a traditional German red cabbage salad dressed with hot bacon fat, vinegar, wine, and caraway seeds. Shredded cabbage partially wilted by the warm dressing and topped with crispy crumbled bacon.

This is so easy to make, especially for someone like me who has no cooking experience at all. The flavour is also spot-on.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.

This delicious pudding is great with Ice-cream or by itself. Try It!

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Lemon-anise-poppy seed muffins with whole wheat flour, soy yogurt, and orange juice. Egg-free and dairy-free bundt muffins with a unique licorice-citrus flavor.

A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Apple raisin cream pie combines Granny Smith apples, plump raisins, and warm spices under a double crust, then heavy cream pours through a center vent during baking to enrich the filling. Old-fashioned American pie with a clever cream-stream finish.