10,000 crema recipes

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

Molded crab dip with cream cheese, cream of mushroom soup, mayonnaise, and Worcestershire sauce. A retro gelatin-set appetizer served cold with crackers.

Cheesy rice and broccoli casserole baked with Velveeta, cream of chicken, and cream of mushroom soups. Classic potluck comfort food with a creamy, golden top.

Cranberry cheesecake pie with a tart cranberry-pecan layer beneath a creamy cream cheese filling, finished with a vanilla sour cream topping. A holiday dessert in a pie shell.

Hot sourdough bread bowl filled with a creamy chipped beef dip made from cream cheese, sour cream, and green onions. Baked in foil until warm and bubbly, then served with torn bread for dipping.

Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.

Classic Italian ricotta torte in a double-crust pastry with ricotta, cream cheese, candied fruit, and a splash of rum or brandy. Silky, not heavy.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

Savory cheesecake squares with sun-dried tomatoes, garlic, oregano, and cream cheese on a buttery shortcrust. These bite-sized appetizers are rich, tangy, and made for sharing at parties.

New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.

Two-layer peanut butter and chocolate marshmallow fluff fudge. A classic stovetop candy with a soft peanut butter base topped with a rich cocoa layer, cut into squares when set.

A cocoa cheesecake on a toasted coconut-pecan crust, crowned with a marshmallow meringue topping baked until golden. Three layers of texture and flavor in every slice.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Flaky cream cheese pastry rolls filled with cocoa, semisweet chocolate chips, and walnuts. No yeast, no proofing, no laminating. Rolled jelly-roll style, sliced, and dusted with powdered sugar for an easy chocolate Danish.

A silky British-style soup pairing ripe tomatoes with tart cooking apples, simmered in stock and pureed velvet-smooth. Equally lovely hot with a swirl of cream and snipped chives, or chilled on a warm summer afternoon.