Recipes with sugar

You won't be able to hear the American National Anthem while you enjoy this hearty dish that will satisfy your hunger in a heartbeat.

Uses leftover slow cooked brisket to make the sloppy joes.

Apple pickles in a sweet-spiced cinnamon vinegar syrup. A simple five-ingredient canning recipe that turns quartered apples into a tart-sweet relish for pork, ham, or holiday cheese boards.

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

This warm spiced wassail blends claret wine, dry sherry, citrus juices, and cinnamon into a fragrant holiday punch. Ready in 20 minutes, it's the coziest sip for cold-weather gatherings.

Invite your neighbors over to try this decadent cheesecake that is bound to make a good impression!

Mongolian hot pot with thinly sliced lamb, spinach, napa cabbage, and bean thread noodles cooked tableside in ginger-scallion broth with a spicy tahini dipping sauce.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

An old-fashioned blueberry pie that makes its own crust from crushed soda crackers and butter. No pie dough, no rolling pin. Just layer, bake, and serve with whipped cream.

Cantonese chicken and snow peas stir-fry: chicken velveted for silky tenderness, then tossed with snow peas, bamboo shoots, and shiitake in a glossy oyster sauce. Restaurant-style stir-fry, easily made gluten-free.

Homemade yeast dough stuffed with seasoned ground beef and shredded cabbage, then baked golden. Like bierocks with a spicy taco twist the whole family will love.

Refreshing lemonade infused with fresh lemon balm, lemon juice, and sugar. A bright, herbaceous twist on classic summer lemonade that's perfect for hot afternoons.

Chocolate fudge bundt cake coated with sliced almonds and drizzled with glossy chocolate glaze creates an impressive centerpiece dessert that's easier than it looks.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Add a Chinese kick to your dinner with this savory dish you and your loved one will enjoy.

Sour cream spice cake with cinnamon, cloves, nutmeg, raisins, and chopped walnuts. A 13x9 sheet cake with tender, tangy crumb and warm fall flavors.

Ginger-scented ground pork with rice and green peas stuffed into sweet bell peppers, then baked in a savory soy-sherry sauce until tender. A hearty Chinese-inspired stuffed pepper recipe the whole family will love.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

Showstopping three-layer cappuccino torte with a nutty graham crust, thick semisweet fudge layer, and espresso chocolate buttercream. A make-ahead dessert that chills overnight.

These simple and delicious muffins are a great treat for breakfast or a light snack between meals.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Irish potato pie dessert with mashed potatoes, almonds, orange extract, eggs, and Irish whiskey. A historic Celtic sweet that turns spuds into a custard-like cake.

These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Fruit pizza with a sugar cookie crust, vanilla cream cheese sauce, fresh fruit topping, and a shiny orange juice glaze. A colorful party dessert that slices like pizza.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

A cooked vanilla fudge recipe beaten with marshmallow cream for added fluffy creaminess.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Old-fashioned date and nut candy rolled in a wet towel and sliced into rounds. Just five ingredients, no thermometer fuss, with a soft fudge-like chew.

Nectarine-orange marmalade simmers ground nectarines and oranges with sugar into a glossy, peel-flecked spread. A small-batch summer preserve that yields four half-pints of bright, fragrant jam.

Elizabeth David's Gateau Au Chocolat Et Aux Amandes recipe

Reese's peanut butter cake stacks two peanut-butter-and-brown-sugar layers with a cream cheese peanut butter filling and a warm pour-over chocolate glaze. The candy bar in cake form.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Chocolate terrine with cream cheese, milk chocolate, and a hint of amaretto. No baking required. Just chill, slice, and serve this silky make-ahead dessert for 10.

Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.

This cheesecake is different from the classic rich cheesecake, it is much lighter, and the ricotta cheese gives the creamy and light taste, the zests from the oranges and lemons make the cheesecake taste so refreshing.