3,045 creamy recipes

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

Mini cinnamon-apple coffee cakes made with pound cake mix, apple pie filling, and a cinnamon-walnut-graham cracker streusel layered inside. A shortcut brunch treat.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Carrot Cake with Cream Cheese Jam Filling and Cream Frosting recipe

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Rich chocolate tube cake made with unsweetened chocolate, sour cream, and folded egg whites, topped with a warm semi-sweet chocolate frosting. Dense, moist, and intensely chocolatey.

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Almond cream filling made with almond paste, toasted ground almonds, and egg yolks cooked into a silky custard. A rich pastry filling for tarts, cakes, and croissants.

Bananas and pecan foster simmer halved bananas in a brown sugar, butter, orange juice, cinnamon, and toasted pecan sauce, served warm over vanilla ice cream. A New Orleans classic with a Southern pecan twist.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.