460 current recipes

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.

Raisin cream cheese spread with chutney, ginger, and sherry stirred into whipped cream cheese. A sweet-savory appetizer spread for crackers, bagels, or tea sandwiches.

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Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Meringue-Topped Apples (Apfel Mit Meringue) recipe

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Don't leave out your crockpot when planning to cook this succulent dish made with raspberry jam which gives it a tangy flavor.

Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

Summer fruit crumble with a hazelnut and whole-wheat breadcrumb topping, sweetened with honey instead of sugar. Use raspberries, strawberries, currants, or whatever is ripe.