1,987 cream recipes

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!

Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.

Giant apple cookie bakes a 12-inch pizza-style cookie loaded with reduced dried apples, walnuts, golden raisins, and cinnamon, drizzled with a tangy lemon icing. Sliceable shareable dessert.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Pineapple spice layer cake with crushed pineapple, raisins, cinnamon, nutmeg, and allspice topped with a fluffy cooked seven-minute frosting studded with pineapple. A from-scratch showstopper.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Oysters Souvenir de Tahaa breads and pan-fries fresh-shucked oysters, then plates them around a silky cream-of-shallots sauce reduced with white wine, lemon and oyster liquor.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.