41 cream roe recipes

Pumpkin cream roll with a spiced pumpkin sponge cake wrapped around whipped cream, pumpkin puree, and toasted pecans. An elegant fall dessert chilled until firm.

Tuna salad sandwich with Swiss cheese, sour cream, and crunchy celery on rye bread. Ready in 5 minutes with a creamy tang that sets it apart from basic mayo-only tuna.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Latkes: classic Jewish potato pancakes made with grated potato, onion, egg, and flour, pan-fried golden and crispy. Serve with applesauce, sour cream, or yogurt. The Hanukkah staple.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Old-fashioned peach pie with sliced fresh peaches, sugar, flour and nutmeg under a hand-woven lattice crust. Baked until the juices bubble through the weave. Serve warm with cream or vanilla ice cream.

Apple cinnamon cake loaded with 6 fresh apples and chopped almonds in an oil-based batter with a full tablespoon of cinnamon. Dense, moist, and best served warm with whipped cream or ice cream.

Warm pear pudding cake with pecans, cinnamon, and cloves baked under a bubbling brown sugar caramel sauce. An old-fashioned comfort dessert best served hot with ice cream or whipped cream.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Like making omelette for breakfast, because it's easy, filling and packed with nutrients.

Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.

Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.

Rich, fudgy brownie baked right in a pie plate with no crust to fuss over. Loaded with cocoa, butter, and chopped pecans, it's the easiest chocolate dessert you'll ever make.