1,794 dream recipes

Browned chicken breasts bake gently with carrots, pearl onions, potatoes, and celery in a creamy mushroom and herb sauce. Low-calorie comfort in one covered casserole dish, ready in an hour.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Peppermint candy cookies with a buttery walnut shortbread shell hiding a pink cream cheese filling inside. Rolled in crushed peppermint and powdered sugar after baking.

Rich baked chocolate pudding pie with 18 egg yolks, two types of chocolate, heavy cream, and dried currants. A custard-style filling baked in a water bath.

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Pumpkin praline pie with a spiced condensed milk custard filling topped with pecan halves in a brown sugar and cream praline glaze. A Thanksgiving showstopper.

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Apple-bacon quiches layer Canadian bacon and tender sliced apples with Swiss cheese in a savory caraway-and-mustard custard, baked in individual tart shells. A brunch crowd-pleaser.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

Apple-nut cinnamon streusel cake is a sour cream coffee cake folded with chopped apples and toasted sunflower seeds, finished with a cinnamon brown sugar streusel topping. Brunch and breakfast worthy.

Swabian-style kraeuterfladen (herb waehe): mini yeast crust rounds topped with a creamy filling of sour cream, egg, scallions, chives, and nutmeg. German regional flatbread with gentle herbal flavor.

Starlight double-delight cake, the retro Pillsbury bake-off winner where a chocolate-peppermint cream cheese frosting doubles as part of the batter. Two moist mint-chocolate layers, frosted in the same blend.

Creamy salmon pasta tossed in a dill and Dijon cream sauce over fettuccine, using pantry-friendly canned salmon. A quick, comforting 30-minute weeknight dinner with a bright lemon finish.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.