10,000 creamy recipes

Luxurious amaretto-soaked brownies with chocolate amaretto frosting and white almond icing drizzle. Boozy, pecan-studded dessert bars that need overnight chilling for maximum flavor.

Double chocolate layer cheesecake: a chocolate cream cheese layer on the bottom and a vanilla cream cheese layer on top, all in a chocolate cookie crust.

Boneless chicken thighs stuffed with a mushroom, shallot, white wine, and port cream filling, topped with melting Gouda, then roasted golden. Restaurant-worthy elegance on a home kitchen timeline.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Hearty burger soup with ground beef, tomato juice, cream of mushroom, peas, and noodles. A pantry-friendly one-pot dinner heavy on herbs and easy on the wallet.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Chocolate cookies with a secret ingredient: fresh chopped mushrooms that keep them incredibly moist for days. Brown sugar, sour cream, unsweetened chocolate, and macaroon crumbs in every bite.

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Pillowy drop cookies bursting with fresh orange zest and tang from sour cream, crowned with a citrus glaze that sets into sweet perfection.

Black bean tamale pie with a cornmeal-corn crust and a Tex-Mex filling of ground turkey, black beans, and taco seasoning, topped with melted cheddar. Lighter than traditional tamale casserole, ready in 50 minutes.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.

Classic broccoli rice casserole with sharp cheddar, cream of chicken soup, and sauteed onions. Mix, bake, and serve this crowd-pleasing side in under an hour.