10,000 create recipes

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Rainbow Raditore with Chicken, Broccoli, Red Peppers recipe

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

No-cook hot dog and kidney bean sandwiches tossed with sour cream, hot sauce, and cheddar on split rolls. A retro Texas snack ready in 15 minutes flat.

A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.

Old-fashioned chocolate layer cake with cocoa, instant coffee, and buttermilk frosted with sweetened whipped cream. A tender, not-too-sweet chocolate cake with a light, airy frosting.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

Chocolate mint cookie sandwiches stack slice-and-bake chocolate rounds around a cool mint buttercream, then dip half in semisweet chocolate glaze.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Savory crab pie baked in a flaky crust with layers of sauteed onions, celery, and melted cheese in a creamy egg custard. Swap in shrimp, tuna, or salmon for easy variations.

Moist banana loaf cake studded with grated bittersweet chocolate, dusted with powdered sugar. Uses ripe bananas, half-and-half, and real butter for a rich, tender crumb.